The 

HOME MAKERS 
COOK BOOK 








Class \ 5. 

Finnic rr 3 to 

Copyright _ 


COPYRIGHT DEPOSCk 

























































































t 
































































* 































































' 














































THE HOME-MAKER’S 
COOKBOOK 


CONTAINING 

TRUE AND TRIED RECIPES 


COLLECTED AND PUBLISHED BY THE LADIES OF 

THE WOMEN’S MISSIONARY SOCIETY 

CONGREGATIONAL CHURCH 

Tewksbury, Massachusetts 



THE WOMAN S TASK 

A house is built of bricks and stones, of sills and posts and piers, 

But a home is built of loving deeds that stand a thousand years. 

A house, though but a humble cot, within its walls may hold 
A home of priceless beauty, rich in Love’s eternal gold. 

The men of earth build houses, halls and chambers, roofs and domes, — 
But the women of the earth — God knows!—the women build the homes. 

Nixon Waterman 



TX1L5 

T3G 


Copyright, 1924 

Cover Design by Miss Gladys M. Pillsbury 


Trans j frotft 
Copy rig . Office 

UJ: 


ANDOVER PRESS 
Andover, Mass. 


APR 21 


CONTENTS 


PAGE 

Foreword ........ 7 

Soups.13 

Fish ......... 18 

Meats and Poultry ....... 30 

Sauces ......... 45 

Vegetables 47 

Entrees ......... 53 

Salads and Salad Dressings ...... 60 

Bread ......... 68 

Cake. 83 

Pastry. 103 

Puddings and Desserts . . . . . 113 

Pickles and Preserves . . . . . . 134 

Confectionery ........ 150 

Beverages ......... 155 

Frozen Dainties . . . . . 157 

Invalid Cookery . . . . . . .162 

Rules Contributed by Gentlemen .... 165 

Eggs. 170 

Blank Pages for Additional Recipes . . . . 171 

Our Advertisers ..... .170 









CHAIRMEN OF DEPARTMENTS 


Fish 

Rules Contributed by Gentlemen 
Pickles 

Preserves \ 

Invalid Cookery J 


Soups ) 

Salads [ 

Sauces j 

Cakes 
Pies 
Entrees 

Game and Poultry 

Puddings and Desserts 
Eggs 

Frozen Dainties ] 
Confectionery \ 
Beverages J 

Bread 

Meat 

Vegetables 


Mrs. H. W. Pillsbury 

Miss M. E. Marshall 

Mrs. J. H. Nichols 

Mrs. A. C. Tingley 

Miss Blanche King 
Mrs. F. G. Gulliland 

Mrs. H. P. Dinsmore 

. Mrs. G. E. Bailey 




FOREWORD 


The idea of publishing and selling a cook book was undertaken by a committee 
from The Women’s Missionary Society of the Tewksbury Congregational Church, 
consisting of Mrs. H. W. Pillsbury, Chairman, Miss M. Esther Marshall, Secretary; 
Mrs. John H. Nichols, Treasurer; Mrs. Arthur C. Tingley, Miss Blanche King, 
Mrs. Frank Gulliland, Mrs. H. P. Dinsmore, Mrs. Gertrude E. Bailey. They began 
the work in October, 1923, as their special gift toward a fund for an organ for the 
new church. After months of earnest work, the committee presents to the public 
The Home-Maker’s Cookbook as the result of their united efforts and painstaking 
thought. 

The committee is under much obligation and gratefully acknowledges the co¬ 
operation of the friends who have so heartily contributed of their best, the favorite 
true and tried recipes and helpful suggestions, in such numbers that it has not been 
possible to make use of them all in a volume of this size. Duplicates have been 
withdrawn, and very similar rules in some cases have been combined. 

The committee and friends of the undertaking are indebted to numerous prom¬ 
inent and responsible firms who have so generously contributed to the financial 
success of the book by their advertising. To them we return our sincere thanks and 
take pleasure and pride in calling attention to them as the leading representative 
business firms in Tewksbury, Billerica and Lowell. Friends of the work are urged 
to show their appreciation by giving them the liberal patronage so well deserved. 

Our aim in offering this collection is to give absolutely dependable rules from 
the best homes, in such simple form that even young housekeepers can prepare meals 
without difficulty and with confidence of success. 

To all who have helped make this book a success, our grateful thanks are 
offered. To all who may be helped by these recipes our greeting is extended. 

Yours very cordially, 

Mrs. H W. Pillsbury 
Miss M. Esther Marshall 
Mrs John H. Nichols 
Mrs. Arthur C. Tingley 
Miss Blanche King 
Mrs. Frank G. Gulliland 
Mrs. H. P. Dinsmore 
Mrs. Gertrude Bailey 
Committee on arrangement of Cook Book 


A TABLE FOR WEIGHTS AND MEASURES FOR 
HOUSEKEEPERS 


4 tablespoons 
4 wineglasses 

2 cups 
4 cups 

3 teaspoons liquid 
1 gill 

16 tablespoons liquid 

3 tablespoons grated chocolate 
1 qt. sifted corn meal 

1 cup raisins 
60 drops 

4 gills 

2 pts. 

4 qts. 

4 cups sifted flour 
9 large eggs 

2 cups granulated sugar 
2 x /i cups powdered sugar 
2 level tablespoons butter 
4 level tablespoons flour 
2 solid cups butter 
2 salt spoons 
4 tablespoons coffee 


1 wineglass 
1 cup 
1 pint 
1 qt. 

1 tablespoon 
V* cup 
1 cup 
1 oz. 

1 lb., 1 oz. 

Vi lb. 

1 teaspoon 
1 pt. 

1 qt. 

1 gal. 

1 lb. 

1 lb. 

1 lb. 

1 lb. 

1 oz. 

1 oz. 

1 lb. 

1 teaspoon 
1 oz. 


PROPORTIONS 


1 measure of liquid to 1 measure of flour for pour batter. 
1 measure of liquid to 2 measures of flour for drop batter. 

1 measure of liquid to 3 measures of flour for doughs. 

1 teaspoon soda to pint thick sour milk. 

1 teaspoon soda to 1 cup molasses. 

34 teaspoon salt to 1 qt. milk for custards. 

34 teaspoon salt to 1 cup soup or sauce. 

34 teaspoon salt to 1 pt. flour. 

34 teaspoon extract for a medium sized cake. 

1 teaspoon extract to 1 qt. custard or cream. 

% cup sugar to a quart of milk. 

4 eggs to a quart of milk for plain cup custards. 

2 dessert spoons of gelatine to pint of liquid. 

Package of gelatine to 2 quarts of liquid. 


EVERY WELL-BALANCED MEAL SHOULD HAVE: 

One protein dish, two carbohydrate dishes, one mineral dish, 
one fat, one water dish (beverage). 

Proteins:—milk, meat, eggs, poultry, fish, cheese, nuts, cereals. 

Carbohydrates:—cereals, potatoes, rice, bananas, breads, 
macaroni, tapioca. 

Minerals:—Fruits, green vegetables, tomatoes, cauliflower, 
cabbage, onions. 

Fats: — Cream, butter, oleo, meat fats, vegetable fats, nut 

oils. 


USEFUL RULES FOR BAKING 


Slow oven 
Moderate oven 
Hot oven 
Very hot oven 


temperature 


250-300 degrees 
250-400 
400-450 
450-550 


A RECIPE FOR A HAPPY LIFE 


Take a large quantity of Cheerfulness and let it simmer with¬ 
out stopping. Put with it a brimming basinful of Kindness, then 
add a full measure of Thought for other People. 

Mix into these a heaping tablespoonful of Sympathy. Flavor 
with essence of Charity. Stir well together and then carefully 
strain off any grains of Selfishness. 

Let the whole be served with Love sauce and Fruit of the 
Spirit. 


Mrs. Grace M. Taylor 


. 1 


' 























I E 2 






























. ' 



































































































\ 













■ 












THE HOME-MAKER S COOKBOOK 


SOUPS 

OLD-FASHIONED BEAN PORRIDGE 

Pick over and wash one and one-half pints kindney or any good 
colored beans and cook three hours in clear water, without pork 
or salt. When soft, drain off this water and put beans into water 
or liquid in which corned beef or vegetables have been cooked. 
Let the fat in pot liquor remain. Do not strain the liquor, as 
bits of cabbage or other vegetables improve the flavor. 

Let this simmer about an hour, then thicken with a little flour 
and water, mixed smooth and about as thick as thin cream. This 
makes about one gallon and will keep a week or more in a cool 
place. Mrs. H. B. Griffin, Salisbury 

POTATO SOUP 

6 boiled and mashed potatoes J/g lb. butter 

1 quart milk Season with salt, pepper and a 

little onion if liked. 

While mashing potato add butter; pour in gradually the boiling 
milk and a little dried celery leaves or celery salt. Stir well, 
strain through sieve and reheat. Beat one egg light, put in tureen 
and pour over it the hot soup when ready to serve. 

Mrs. Dinsmore 


CELERY SOUP 

1 small onion 1 medium potato chopped 

1 small carrot fine 

Sufficient celery chopped fine to fill a coffee cup 
Cook all together in just water enough to keep from sticking to 
the kettle. When thoroughly cooked, add one quart hot milk, 
butter size of an egg, salt and pepper to taste. Mrs. Bailey 

CREAM OF CELERY SOUP 
3 stalks celery 2 tablespoons flour 

3 cups boiling water 2 tablespoons butter 

1 cup milk Yi teaspoon salt, pepper 

Cut celery in small pieces, cook in boiling, salted water until 
tender. Drain, rub through sieve and return to sauce-pan. Add 


14 


The Home-Maker's Cookbook 


enough water to the liquid which has been drained from celery, to 
make three cups. x 4 dd milk and seasoning, melt butter, add flour 
and stir until it boils. Combine with celery mixture and heat to 
boiling point. Mrs. A. F. French 

QUICK TOMATO SOUP 

1 can tomatoes 34 teaspoon ground cloves 

1 pint boiling water 1 teaspoon salt 

1 large onion sliced 34 teaspoon pepper 

5 teaspoons sugar 

Boil one-half hour, strain. Add batter to thicken, butter size 
of an egg. Cook five minutes more. 

Mrs. Florence L. Garlick 

TOMATO SOUP FOR CANNING 
Weigh out one-half pound of nice butter. Fry four large 
onions in a little of the butter till soft, being very careful not to 
burn them. Scald and peel one pint ripe tomatoes, add one pepper 
cut in small pieces and the fried onions, cook till soft. Strain 
through a wire sieve, using two quarts boiling water to help the 
straining process; discard the seeds. 

Return the pulp to the fire, add the rest of the butter, one 
tablespoon salt, one pound sugar, and let it come to a scald. Wet 
six tablespoons cornstarch in enough cold water to make smooth, 
and when the soup is hot, use for a thickening. When it is thick 
and creamy and boiling hot, bottle it. When cold, wrap each jar 
in paper to exclude the light. Reduce with two cups hot water 
when preparing it for the table. Mrs. Bailey 


SPLIT PEA SOUP 


1 cup dried split peas, picked 
over and soaked over night 
234 fits- cold water 
1 pint milk 
34 onion 


3 tablespoons butter 
2 tablespoons flour 
134 teaspoons salt 
34 teaspoon pepper 

4 slices bacon cut in small 


pieces 

Drain peas and add cold water, bacon, onion. Simmer 
several hours or until soft enough to rub through sieve. Add 
butter and flour cooked together, salt and pepper. Dilute with 
milk, adding more if necessary. Liquor in which ham has been 
boiled can be used for this soup. No more salt is then necessary. 

Mrs. Ida Burnham 


The Home-Maker s Cookbook 


15 


SALT FISH BISQUE 

One cup shredded codfish, rinsed with cold water, drain. 
Add two cups boiling water, two cups strained tomatoes, one 
thick slice onion and simmer half an hour. Add one-half salt- 
spoon soda. Thicken with one and one-half tablespoons flour, 
one and one-half tablespoons butter and bring to boiling point. 
Pour into tureen with two cups hot milk. Season with salt and 
pepper. Mrs. C. H. Preston, Danvers 

PARSNIP CHOWDER 

Try out one-third cup fat salt pork; add four slices onion 
finely chopped. Fry five minutes, until slightly colored. Strain 
fat into sauce pan. Add one-half cup potatoes cut in small pieces. 
Over potatoes place two cups parsnips cut in small pieces. An¬ 
other one-half cup potatoes; sprinkle generously with pepper, 
salt, add two cups boiling water. 

Cook until vegetables are soft. One quart cold milk, two 
level tablespoons butter, one-half cup cracker crumbs, two table¬ 
spoons chopped parsley. Add onion already fried. Mix well. 
Can be cooked in casserole. Miss Austin 

SCOTCH BROTH 

4 lbs. neck mutton 1 cup chopped carrots 

6 qts. water 34 CU P chopped onion 

34 cup barley 1 cup diced potatoes 

Cut mutton into small pieces, put in soup kettle with the 
water. Add barley, let come to*boil and cook six hours just below 
the boiling point. Add the vegetables and simmer about three- 
quarters of an hour longer. 

SQUASH SOUP 

% cup cooked squash (unseasoned) 2 tablespoons butter 
1 quart milk 234 tablespoons flour 

1 slice onion 1 teaspoon salt 

34 teaspoon celery salt, pepper 

Rub squash through sieve before measuring. Put together, 
remove onion after scalding. Strain mixture over one-half cup 
whipped cream or use top milk, adding enough to thin sufficiently. 

O. H. Nichols 

CORN SOUP 

Left-over corn on cob or canned corn can be used. If corn on 
cob, split grains open with sharp knife and scrape pulp from cob. 


16 


The Home-Maker’s Cookbook 


Put over fire with considerable water and cook slowly one hour. 
Add a bit of celery, tomato or whatever one likes. Season with 
pepper, salt, butter and one tablespoon flour mixed with a little 
cold milk. Add milk as necessary. 

MY MOTHER’S OLD STAND-BY SOUP 
Buy a shank of beef, wash clean and put to cook in a gallon or 
more of cold water. Skim as fast as scum rises to the top, so none 
boils in. Cook till meat falls from the bone. Let bone remain all 
night in the liquor. In the morning take off fat and put on to 
boil with a scant half cup of rice. Cut up carrots and cabbage 
fine, and turnips in small pieces and add, lastly onions to your 
taste. When done, put in a can of solid tomato, parsnips if liked, 
and thicken a little with flour. Mrs. George Buck 

CANNED TOMATO SOUP 

10 qts. tomatoes, measured after being peeled and cut in eighth s 
4 qts. water 3 bay leaves 

4 medium-sized onions 1 teaspoon whole cloves 

1 red pepper cut up 
Cook until soft, strain and add: 

2 cups brown sugar 2 teaspoons cinnamon 

3 tablespoons salt 1 teaspoon allspice 

Bring to a boil and seal. 

Makes seven and one-half quarts. When serving, thicken 
with cornstarch, using one tablespoon to a quart. 

Mrs. Geo. H. Hale, Danvers 

CLAM BISQUE 

1 quart milk 12 clams 

1 onion chopped 

Put these ingredients in double boiler and simmer for one 
hour. Mix one-half teaspoon cornstarch and two tablespoons flour 
in a little cold milk and stir in mixture until it begins to thicken. 
Add salt and strain over one beaten egg in tureen. Chopped 
parsley may be added. 

FISH CHOWDER 

Skin, remove bones, cut in small pieces four pounds cod or 
haddock. Put head and bones on to boil in one quart cold water. 
Pare and slice potatoes to make equal bulk as fish and let them 
stand in cold water. Fry two or three slices fat salt pork. Add 
one small onion cut fine and fry in fat five minutes very carefully. 


The Home-Maker s Cookbook 


17 


Strain fat into big kettle; put in potatoes and enough boiling water 
to cover. Boil five minutes. Add the strained liquor in which 
head and bones were boiled. Then the fish with one tablespoon 
salt, one salt-spoon pepper. Simmer until potatoes are soft (ten 
minutes). Add one tablespoon butter, one pint boiling milk. 
Break six chowder crackers in halves in a tureen and turn the 
chowder over them. O. H. Nichols 

CREAM OF TOMATO SOUP 
J/2 can tomato 1 small onion 

2 teaspoons sugar 4 tablespoons flour 

to }/2 teaspoon soda 1 teaspoon salt 

1 quart milk }/$ teaspoon pepper 

3 ^ cup butter 

Scald milk with onion and thicken milk with flour diluted 
with cold water until thin enough to pour, being careful that the 
mixture is free from lumps; cook twenty minutes, stirring con¬ 
stantly at first. Cook tomatoes with sugar fifteen minutes. Add 
soda. Combine mixtures and strain into tureen over butter, salt 
and pepper. 

CAULIFLOWER CREAM SOUP 
Cook one pint finely chopped cauliflower in a double boiler 
with one quart milk until tender. Press through a sieve, return to 
fire and season to taste. Add one tablespoon butter and one des¬ 
sert spoon cornstarch stirred to smooth paste in a little cold milk. 
Serve at once with small squares of buttered brownbread. 

Mrs. George Buck 


FISH 


TIME TABLE FOR BOILING FISH 

Fish 2 to 5 lbs. 30-45 minutes 

BROILING 

Shad, whitefish, bluefish 

BAKING 

Fish 3 to 4 lbs. 

Small fish and fillets 

Scalloped dishes 

FRYING 

Smelts 

Fish balls and croquettes 

TO BOIL FISH 

Clean fish in cold water and salt. Place in a kettle half filled 
with boiling water. Cook slowly, allowing fifteen to twenty min¬ 
utes to the pound. A long fish kettle with a rack is very handy, 
but not absolutely necessary. The water in which fish cooks 
should have salt, vinegar or lemon juice added; a tablespoon of 
salt, a teaspoon of vinegar or lemon juice to each quart and a half 
of water. This gives flavor and keeps the fish white and firm. The 
fish is cooked when it separates easily from the bone. Take out of 
water immediately, garnish with parsley and slices of lemon. 

Mrs. H. W. Pillsbury 

TO BAKE FISH 

Clean and dry the fish thoroughly, rub with salt inside and 
out; stuff and sew. Cut gashes two inches apart on each side so 
they will alternate. Sprinkle with salt, pepper and flour, place 
slices of salt pork in each gash, put in pan with a half a cup boiling 
water. Place in a hot oven. When it begins to brown, baste and 
repeat every ten minutes. If water dries out, put more hot water 
in and lower heat of oven after the fish browns to a nice light 
brown. It takes about three-quarters of a hour to bake a three- 
pound fish. When done remove to a hot platter whole. Remove 
string that it is sewed with; serve hot. For garnish and sauce, see 
recipes. M. M. P. 


15-20 minutes 


45-60 minutes 
20 minutes 
30 minutes to 1 hour 

3-5 minutes 
1 minute 


The Home-Maker s Cookbook 


19 


TO FRY FISH, ETC. 

All fish are fried in a somewhat similar manner and a few 
general directions may be given. Fish that are to be fried should 
be made perfectly dry and to accomplish this, must be covered 
with bread crumbs, flour or corn meal. The fat should be per¬ 
fectly hot, at a temperature of at least 345 degrees F. This is 
ascertained in several ways. The best is to use a thermometer, 
but as this is not always to be had, a very good way is to put the 
fat on the fire and allow it to get hot till it begins to smoke. When 
the fat becomes quite still and slightly smokes, put the fish in and 
fry till they become a light brown. Another good way is to have 
plenty of fat to cover whatever you wish to fry. After the fish is 
fried, put them on a paper to drain. These rules of the heat of 
fat refer to all kinds of frying. Mrs. H. W. Pillsbury 

BAKED STUFFED HADDOCK 
4 lbs. haddock boned; lay in pan and stuff with following dressing: 
7 brown baked crackers 3^2 teaspoon salt 

134 teaspoons sage . teaspoon pepper 

lb. butter Boiling water 

Roll crackers fine, season with salt, pepper and sage; add 
butter, pour boiling water over mixture to right consistency when 
well stirred together to spread in fish. Lay top layer of fish over 
stuffing and scar top of fish in four places, laying a thin slice of 
pork in slits. Serve with egg white sauce. 

Edith A. Foristall 

CREAMED FINNAN HADDIE 
2 cups flaked finnan haddie 3 ^ CU P buttered bread crumbs 

2 cups cream sauce (thin) 1 teaspoon parsley 

1 beaten egg 

Mix fish, sauce and egg. Put into buttered baking dish and 
cover with crumbs. Bake until brown on top; sprinkle with 
parsley before serving. Mrs. Roland T. Cresse, Medford 

FINNAN HADDIE 

Place fish skin side down in boiling water to stand five min¬ 
utes or until the skin can be entirely pulled off. 

Place fish in baking dish skinned side uppermost. Turn over 
small quantity of milk and bake twenty or thirty minutes. Spread 
with bits of butter and serve hot with baked potatoes. 

Mrs. O. H. Nichols 


The Home-Maker s Cookbook 


20 


FISH CHOWDER 

1 lb. haddock 1 (10c) or 2 ( 5 c) cans Van 

3 pints water Camp’s unsweetened evap- 

3 large potatoes orated milk 

4 onions Butter 

Salt and pepper 

Cut one pound haddock, after boned, and cut into small 
pieces. Put in kettle with water. Slice potatoes and onions, put 
in with fish and cook until tender. Add milk, a little salt and 
pepper. Let come to a boil. Mrs. N. B. Reed, Lowell 


DOWN-EAST FISH CHOWDER 
2 quarts sliced potatoes 1 large sliced onion 

l}/2 lbs. sliced codfish 1 small slice pork 

1 cup milk 

Cut pork in small pieces and fry with onion to a light brown. 
Put the fish, potatoes, salt, pepper and fried onion into a kettle 
and add boiling water until you can just see it through the 
potatoes. Cook slowly three-quarters of an hour. After it is done, 
take a tablespoon of flour and wet it with two of water; then add 
one tea-cup of rich milk; pour all over the chowder and let it boil 
up once. Mrs. G. H. Foster 


FISH CAKES 

1 lb. salt codfish, boned Butter, size of egg 

8 large potatoes Black pepper 1 egg 

Soak fish over night in enough cold water to cover. Throw 
water off in morning and cover with fresh, then boil until codfish 
is soft. Strain, and pick apart. 

Boil eight large potatoes, when done mash, and add one egg, 
butter and black pepper. Beat potatoes until creamy and add to 
fish. Mix all together, thoroughly, form into round flat cakes 
and roll in corn meal. Fry in hot fat until a rich brown. 

Mrs. Walter W. Lavell 


FISH TURBAN 

23^2 cups cold cooked fish teaspoon salt 

3 tablespoons Oleo or butter 3 d? teaspoon pepper 

4 tablespoons flour 1J4 cups milk 

1 sliced onion 3dz teaspoon parsley 

% cup buttered crumbs Blade of mace 

1 egg, or yolks of 2 


The Home-Maker’s Cookbook 


21 


Scald milk with onion, mace and parsley, strain and remove 
seasonings. Melt fat, add flour, salt and pepper and slightly 
beaten egg. Put layer of fish, then layer of sauce and finish with 
crumbs on top. 

Bake in hot oven till crumbs are brown. 

Mrs. A. D. Ramsay 


FISH TURBOT 

2 lbs. any white fish 1 pint milk 

2 tablespoons butter 2 eggs 

2 tablespoons flour Salt — onion salt 

Buttered bread crumbs Paprika 

Boil two pounds any white fish and remove all bones. Place 
in buttered baking dish. 

Make the following sauce and pour over fish: 

Melt two tablespoons of butter, add two tablespoons flour. 
Cook until it bubbles, add gradually a pint of milk, stirring con¬ 
stantly. Add two beaten eggs to mixture and cook until thick. 
Season with salt, onion salt and paprika. 

Place buttered bread crumbs on top and bake slowly until 
well browned. Marguerite Lee Goodwin 


SCALLOPED FISH 
2 lbs. haddock Flour 

1 pint milk Salt 

Butter Pepper 

Boil two pounds haddock, remove bone and skin, break in 
medium size pieces; put in baking dish and bake half an hour in 
milk gravy made of: one pint milk, salt, pepper, butter and flour. 

Mrs. J. W. Miller 

CODFISH MOUND 

2 cups boiled flaked codfish Yi teaspoon salt 

2 tablespoons butter 34 teaspoon pepper 

2 tablespoons flour 1 cup hot milk 

2 cups mashed potato 

Melt butter, add flour, salt and pepper, when well blended 
add milk gradually and stir until smooth. Cook for three minutes 
then add fish and potatoes well seasoned with butter, salt and 
pepper. Mix thoroughly and place in a mound on a hot platter. 
Brush over with beaten egg and brown in a hot oven. Garnish 
with parsley. Mrs. S. T. Dinsmore 


22 


The Home-Maker s Cookbook 


ESCALLOPED COD 

1J4 lbs. fresh codfish 3 tablespoons butter 

1J4 cups milk 2 tablespoons flour 

1 teaspoon salt 

Cut codfish into finger length pieces an inch or two wide. 
Arrange these in a shallow baking dish so that when done each 
serving may be lifted out without breaking any other piece. 

Prepare a rich cream sauce of: Milk, butter, flour and salt. 
Pour sauce over the fish, sprinkle with buttered crumbs and shake 
a bit of paprika on each piece of fish. 

Bake twenty to twenty-five minutes in a moderate oven. 

Miss Evelyn Dutton, Dracut 

HOLLENDEN HALIBUT 

2 lbs. halibut 3 tablespoons butter 

Fat salt pork Flour 

Small onion % cup buttered cracker crumbs 

Arrange six thin slices of fat salt pork about an inch square in 
a dripping-pan. Cover with one small onion, thinly sliced, and 
add a bit of bay leaf. Wipe a two-pound piece of halibut and 
place on pork and onion. Melt three tablespoons butter and 
flour together, pour over fish; cover with three-quarters cup but¬ 
tered cracker crumbs and arrange thin strips of salt pork over 
crumbs. 

Bake fifty minutes in moderate oven. Remove to hot dish 
and garnish with slices of lemon, and sprinkle with paprika. 

Mrs. A. K. Barrows, Lowell 

SWEDISH HALIBUT 

1 lb. sliced halibut, brush with melted butter and shake on pepper 
and salt. 

24 can tomatoes 34 teaspoon powdered sugar 

onion 34 cup heavy cream 

Place halibut in earthen dish, drain tomatoes to get solid 
part, sprinkle with sugar, spread on fish, cover with onion chopped 
fine. Bake twenty minutes, and then add cream. Serve in the 
dish it is cooked in. Miss Edith Austin 


Sliced halibut (thick) 

Salt 

Pepper 


BAKED HALIBUT 
Butter 
1 pint milk 
Flour 


The Home-Maker’s Cookbook 


23 


Put thick slices of halibut into deep baking dish. Rub with 
salt, pepper and flour. Cover with small pieces of butter and bake 
in a quick oven for an hour. 

Scald one pint of milk and add two tablespoons of flour, little 
salt and piece of butter. Cook until it thickens and pour over fish. 

Return to oven for about fifteen minutes to brown. 

Miss Amy Tingley 

BAKED HALIBUT 
2 slices of halibut Salt 

Cracker crumbs Pepper 

Poultry dressing 

Take two slices of halibut. Make a dressing of cracker 
crumbs and season with salt, pepper and poultry dressing. Put 
dressing between layers of fish, two or three slices of salt pork on 
top, and bake with a little water in pan. 

Mrs. J. W. Miller 


HALIBUT LOAF 
1 lb. halibut 1 egg 

34 cup milk 3 common crackers 

Pepper and salt Few drops lemon juice 

Boil and flake halibut; add egg, well beaten, crackers broken 
in pieces which have soaked in the milk. Add a few drops lemon 
juice, salt and pepper. Bake in well buttered pan, twenty min¬ 
utes in moderate oven. Set pan in dish of hot water while baking. 

Mrs. C. M. Runels, Lowell 


GELATINE TUNA FISH 


34 envelope gelatine, “Knox 
Sparkling” 

1 or 2 eggs 
Cayenne pepper 
cup milk 


2 tablespoons vinegar 
2 tablespoons cold water 
1 teaspoon salt 
1 teaspoon mustard 
134 tablespoons melted butter 


Soak gelatine in cold water. Mix one or two eggs, salt, mus¬ 
tard, pinch of cayenne pepper; add melted butter, milk and vine¬ 
gar. Cook in double boiler till it thickens. Add gelatine and can 
Tuna fish, turn into a mould. A little chopped parsley or chopped 
hard boiled eggs may be added if desired. 

Harriet Palmer Osgood 


SHRIMP COMPORT 

2 cups boiled rice Salt and pepper 

1 can tomato soup or tomato juice 1 can shrimp 


24 


The Home-Maker s Cookbook 


Season boiled rice with salt and pepper, add strained tomato 
juice or tomato soup, add can shrimp, cut in small pieces. 

Serve hot on toast or toasted crackers. 

Mrs. C. M. Runels 

FISH A LA BECHAMEL 

1 tablespoon butter, heaping 2 eggs 

2 tablespoons flour 1 pt. cold cooked white fish 

3^ pint cream Buttered bread crumbs 

Salt, pepper, mace. 

Melt butter, stir in flour, when well mixed add cream slowly, 
and season with salt, pepper and a little mace. 

Remove from fire and stir in well-beaten eggs and one pint of 
any kind of cold, cooked white fish, flaked fine. Turn into small 
buttered dishes, sprinkle with buttered bread crumbs, place in a 
pan of hot water and bake moderately about twenty minutes. 

Mrs. Emma Anderson, East Lynn 

LUNCHEON SHRIMP 
Small can shrimp 1 cup milk 

Bread crumbs Butter, salt, pepper 

Place shrimp (mashed without liquor) from small can, alter¬ 
nately in baking dish, with bread crumbs, having crumbs on top 
and bottom. Dot all through with butter, salt and pepper. Add 
one cup milk and let soak half hour, then bake twenty minutes. 

Mrs. Walter P. Fuller 

SALMON LOAF 

1 can salmon 3^8 teaspoon pepper 

2 eggs y 2 teaspoon salt 

1 cup bread crumbs (fine) 3^ cup vinegar, or milk 

4 tablespoons melted butter 

Drain juice from one can salmon and chop fish fine. Add 
yolks of eggs, bread crumbs, melted butter, pepper, salt, vinegar 
or milk. Beat white of eggs and add. Put into buttered pan and 
bake half hour. Serve hot with sauce: add juice drained from 
salmon to 

1 cup milk 2 tablespoons flour 

2 tablespoons butter 

Cook five minutes. Add one egg, well beaten, and cook one 
minute. Mrs. C. M. Runels, Lowell 


The Home-Maker’s Cookbook 


25 


SALMON BOX 

1 cup rice 1 teaspoon onion juice 

3/2 teaspoon salt 3 cups water 

3>4 cup butter x /i teaspoon curry powder 

1 lb. salmon 

Cook rice until tender, stir in the butter, curry powder and 
onion juice. Line a mould with rice mixture; fill the center with 
the salmon flaked and seasoned with salt and pepper. Cover with 
another layer of rice to complete the box and enclose the salmon. 
Steam one hour. Serve with egg sauce. 

Miss Evelyn Dutton, Dracut 

SALMON ROW 

1 can salmon 3^ cup cracker crumbs 

4 tablespoons butter 4 eggs beaten light 

(Measured before melting). 

Chop fish fine, then beat in a bowl. Add cracker crumbs with 
the eggs, and season with butter, salt and pepper. Steam in a 
mould one hour. 

Sauce for above:— 

1 cup heated milk 1 teaspoon red tomato cat- 

1 tablespoon cornstarch sup 

2 tablespoons butter a pinch cayenne pepper 

1 egg — raw, add at the last carefully 

Miss J. S. Battles 

SALMON SOUFFLE 
1 cup milk 2 eggs 

6 tablespoons bread crumbs Salt and pepper 

1 tablespoon butter large can salmon 

Heat milk with bread crumbs to the scalding point, remove 
from fire. Add butter, salt, pepper and two eggs slightly beaten. 
Return to fire a moment until the butter is melted, then add fish 
flaked fine, bones and skin removed. Pour mixture into buttered 
baking dish and bake until light and brown. 

Tuna fish can also be used in place of salmon. 

Miss Margaret Nichols, Salem 

CAN SALMON BAKED 

1 can salmon 3 tablespoons butter 

cup bread crumbs 2 eggs 

Salt, pepper, parsley 


26 


The Home-Maker's Cookbook 


Chop salmon fine, add yolks beaten, bread crumbs, salt and 
pepper, melted butter, a little parsley; mix, add whites beaten. 
Bake one-half hour. Mrs. Belle MacCausland, Quincy 

FRIED SCALLOPS 

Wash scallops in cold water, roll in yellow Indian meal, and 
fry in pork fat until brown. A. S. Westgate 

SALMON TO BOIL 

Put into a pan enough water to cover the fish, a tablespoon of 
salt to each gallon of water, and a teaspoon of vinegar. When 
the water boils hard put in fish previously washed in cold water 
and salt. Let it boil a few minutes then move to back of stove, or 
reduce the heat so that it will barely boil. Let it remain this way 
for the proper time, which is fifteen minutes to one pound of fish; 
three pounds, thirty minutes; six pounds, forty-five minutes. 
When a fish kettle is not available there should be a pan or a form 
holder placed in bottom of fish pan to insure keeping the salmon 
whole. 

Garnish salmon with slices of hard boiled eggs or slices of 
lemon, or both. 

Serve with white egg sauce, or drawn butter sauce. 

WHITE EGG SAUCE 

2 tablespoons butter 2 tablespoons flour 

1 cup milk % teaspoon salt — pepper 

Melt butter, add the flour and seasoning, stir until thoroughly 
blended. Pour on the milk, a little at a time, stirring well till 
mixed. Cook until smooth. Hard boiled eggs sliced into sauce 
when done. 

DRAWN BUTTER SAUCE 
34 CU P butter 1 cup boiling milk 

34 cup flour Salt and pepper. 

Follow directions for white egg sauce. Omitting the eggs. 

Marion M. Pillsbury 

MOULDED HALIBUT OR HADDOCK 
1 lb. halibut or haddock Bread crumbs 

1 tablespoon butter 1 cup cream 

34 teaspoon celery salt 4 eggs — whites 

Use equal parts of bread crumbs and fish, add cream to 
bread crumbs and cook to a smooth paste. Add fish chopped; 
add the butter, celery salt, and the whites of the eggs, beaten 


The Home-Maker's Cookbook 


27 


stiff. Bake three-quarters of an hour in bread pan lined with 
paper buttered. Place in pan of hot water. Serve with almond 
sauce. 

ALMOND SAUCE 

One quarter pound almonds blanched and cut fine, and 
browned in butter. Heat one pint of cream in double boiler. Add 
two tablespoons butter and flour blended. Add gradually to 
almonds a little salt, then pour over fish. More cream may be 
used if necessary. Mrs. H. M. Larrabee 

FISH A LA CREME 

4 to 6 lbs. cod or haddock 1 to C/i pints cream sauce 

1 cup cracker crumbs % cup melted butter 

Cook fish in boiling salted water; when cool remove skin and 
bones and pick apart in flakes, season with pepper and salt. Put 
a layer of fish on a platter suitable for serving; cover with white 
sauce, letting the fish soak up all it will, then arrange another 
layer of fish and sauce. Moisten cracker crumbs in melted butter 
and spread over the top with a fork. Set the platter in the oven 
over a pan of hot water to keep the platter from cracking, and 
bake till the crumbs are brown. 

Mrs. Alice C. Willson, Lowell 

FRIED SMELTS 

Clean smelts, but leave on heads and tails. Dip in a batter 
(1 egg, 3^2 CU P milk, 3^ cup flour, 3^ teaspoon salt and a little 
pepper) and fry either in deep fat or in a spider with a little fat, 
from three to five minutes. Mrs. A. C. Tingley 

LOBSTER NEWBURG 
1 good-sized lobster % lb. butter 

1 pint light cream Salt and cayenne 

2 eggs 

Cut lobster into small pieces, add salt and dash of cayenne. 
Cook five or ten minutes to flavor, add cream; after beginning to 
boil stir in slowly eggs with a little flour. Serve at once on toast 
or crackers. This is good with a large can of crab meat instead of 
lobster. Mrs. Arthur H. Lucia, Medford 

DEVILED LOBSTER 
For 2 lobsters, each 23^ pounds. 

1 pint cream 2 tablespoons flour 

2 tablespoons butter 1 tablespoon mustard 

Bit of cayenne, salt and pepper Scant 1 pint bread crumbs 


28 


The Home-Maker s Cookbook 


Put the cream on to boil. Mix butter, flour, mustard. Add 
three tablespoons boiling cream. Stir all into rest of the cream 
and cook two minutes. Cut lobster meat fine, add to cream with 
salt and pepper, and boil 1 minute. Turn into casserole, cover 
with bread crumbs and brown twenty minutes in hot oven. 

Mrs. J. C. Angus, Andover 

SAUCE FOR LOBSTER 

Y /i cup melted butter 1 tablespoon French mustard 

Vinegar 1 tablespoon olive oil 

Salt Red pepper, black pepper 

Mix together using vinegar to taste. 

Gretchen B. Noyes 

HOT CREAMED LOBSTER 

Pick the meat from a good-sized freshly-boiled lobster and cut 
it into small pieces. Make a rich cream sauce, adding to it a 
teaspoon of onion juice, a tablespoon of washed capers, a salt- 
spoon of paprika, a chopped hard-boiled egg, a saltspoon of sugar 
and salt to taste. Add the chopped lobster to the hot sauce and 
let it stand long enough to heat it through. Have ready slices of 
crustless toast, buttered and placed on a hot dish. Pour the 
lobster over the toast and garnish it with boiled potatoes and 
parsley. Crabmeat may be prepared in the same way if lobster is 
unavailable. M. M. P. 

ESCALLOPED OYSTERS 

1 pint oysters 10 rolled common crackers 

13^2 pints milk J'g lb. butter 

Pepper and salt 

Put layer of cracker crumbs in bottom of deep dish, then 
layer of oysters, melted butter, pepper and salt. Wet with milk 
until ingredients are used. Use some of the cracker crumb mix¬ 
ture with butter on top to form brown crust when baked. Let 
stand until crackers are well soaked. If too dry add a little more 
milk. 

Bake slowly one hour. Mrs. H. M. Billings 

STEWED OYSTERS 

1 quart oysters 1 teaspoon salt 

2 quarts milk A dash of pepper if desired 

Put oysters in double boiler, add one pint cold water, set 
just back from front of stove. Put one cup of cold water in stew 


The Home-Maker's Cookbook 


29 


kettle, let come to a boil; then add milk and salt. By the time 
this boils the oysters should have commenced to curl up. If so, 
pour them into the serving dish in which you have cut a generous 
piece of butter. Add hot milk and serve. 

Hannah J. Chandler 

FRIED CLAMS 

For one pint of clams. Clean the clams carefully, taking out 
the black part from the stomach and cutting off the black part 
from the neck. 

Batter for frying: 

1 egg well beaten 1 cup flour 

1 cup clam liquid 1 teaspoon baking powder 

After the batter is beaten, put the clams in so they will be¬ 
come well covered with batter. Have the fat smoking hot and 
deep like doughnut fat. Drop in the clams one at a time, from a 
fork. Fry as brown as you like. Mrs. G. H. Foster 

STIFLED CLAMS 

Fry out three or four slices of salt pork. Slice into this a 
medium sized onion. Add a pint of whole clams and cover with 
clam water. Cook fifteen minutes. Thicken with flour and serve 
hot with potatoes. 

Sarah A. Dixon, Ph.D., Hyannis, Mass. 


MEATS AND POULTRY 


Some hae meat that canna eat 
And some wad eat that want it, 

But we hae meat, and we can eat; 

So let the Lord be thankit. 

—Robert Burns 

ABOUT MEATS 

The object in cooking meats is to make them more tender, 
juicy and appetizing by improving the flavor. The cheaper cuts 
properly cooked have as much, or more, nutriment as the most 
expensive. Stewing, boiling, braising, the meat loaf, cutlets, 
pot roast, etc., are economical ways of cooking the cheaper pieces 
of meat. 

A stew is most economical and nutritious. The pieces best 
adapted are upper part of shin, aitchbone, flank and shoulder. It 
is better to use meat that has some fat and bone, as the stew is 
made richer by their use. Less water is used in stews than in 
soups, as part of the nutriment is to be in the meat. Start with the 
bones, gristly and poorer pieces in cold water, bring slowly to a 
boil, then add rest of the meat and simmer until done. The neck 
or forequarter of lamb or mutton, the knuckle of veal, may be 
used in stews and is often called by such fanciful names as ragout, 
haricot, fricassee, potpie, or salmi. 

Boiling . In boiling meat it should be covered with boiling 
water, boiled rapidly for ten or fifteen minutes, then set back 
where it will just simmer, allowing twenty minutes to the pound. 
Have a close cover to keep in all the steam. Smoked and salted 
meats require thirty minutes very slow boiling to each pound; 
those much dried in smoking should be soaked over night in cold 
water to cover. Tough pieces of meat that cannot be made tender 
by roasting are sometimes steamed till tender, then browned in 
the oven, a nice way to do forequarter of mutton. 

For Roasting and Broiling select the choice, tender cuts, be¬ 
cause dry heat hardens the meat fibre. 

Roasting. Have a very hot oven at first, in order to sear over 
the outside quickly and retain the juices, then reduce the heat. 
The smaller the piece to be roasted, the higher the heat should be. 
Baste often. 

Broiling : Best cuts are sirloin, rump, top of round. Broil 
over a clear red fire with open dampers, five minutes for rare, 


The Home-Maker s Cookbook 


31 


six minutes for well done, turning every ten seconds for the first 
minute, afterwards turning occasionally, till done. Do not salt 
until done, nor pierce with a fork, as juice will escape. Pan 
broiling is done in hissing hot frying pan rubbed with a little of the 
fat. Sear the meat quickly on one side, turn and sear the other, 
cook about four minutes for rare, turning twice. 

Braising is a sort of half way between stew and roast, an 
economical way of cooking large pieces of tough meat. It can be 
done in a covered roaster in the oven with slow, steady heat, or in 
casserole. 


TIME TABLE FOR ROASTING 


First fifteen or twenty minutes to heat through, then 
Beef, rare, ribs or sirloin, per pound, 12-15 minutes 

Beef, well done, ribs or sirloin, per pound, 15-18 minutes 

Beef, rolled rib or rump, per pound 15-18 minutes 

Mutton, rare “ “ 15 minutes 

Mutton, well done “ “ 18 minutes 

Lamb, well done “ “ 18 minutes 

Veal “ “ 20 minutes 

Pork “ “ 30 minutes 

Ham, whole 4-6 hours 

Boiling 


Corned meats 
Ox tongue 

Ham, 12 to 14 pounds 


4-6 hours 

3- 4 hours 

4- 5 hours 


Broiling 

Steak, one inch thick 

Steak, one and one-half inches thick 

Lamb chops 

Liver 


4-10 minutes 
8-12 minutes 
6-10 minutes 
4-5 minutes 


Breaded chops 


Frying 


5-8 minutes 


VEAL LOAF I. 

Cut four pounds veal into small pieces, taking out the fat, 
one slice of salt pork chopped very fine. Add butter size of an 
egg, one tablespoon salt, one teaspoon pepper, one teaspoon sage, 
one teaspoon sweet marjoram, two beaten eggs and three crackers 
rolled fine, saving out two tablespoons of the cracker. Mix all 
thoroughly and make into a loaf; place in a pan, sprinkle with the 
two spoonfuls of cracker, dot with bits of butter. Bake two hours. 
Slice when cold. Garnish with sliced lemon. 

Mrs. Joel Baldwin 


32 


The Home-Maker s Cookbook 


BEEF STEW 

Two pounds meat cut up, put on to cook in warm water; add 
three onions, one pound carrots, small turnip, twelve potatoes, 
season with salt and pepper. When nearly done, add dumplings 
made of two cups flour, two teaspoons dry yeast, enough milk to 
make a stiff dough. Mrs. Nelson Brown 

EXCELLENT MEAT ROLL 

3 lbs. chopped beef or veal 3 well beaten eggs 

6 crackers rolled fine 1 teaspoon pepper 

1 teaspoon sage 1 tablespoon salt 

Mix and mould into a loaf, put in pan with hot water and bits 
of butter; cover and bake one and one-quarter hours. 

Mrs. Alice Sawyer Avery, Peterboro, N.H. 

DEVILED HAM 

1 tablespoon butter melted Pepper 

Add 1 tablespoon flour }/i teaspoon mustard 

1 teaspoon vinegar y 2 cup water 

Boil and add 1 cup minced ham. Put into baking dish and 
break over the top three eggs. Bake to set eggs. 

Mrs. Alfred E. Chandler 

AMERICAN CHOP SUEY I. 

1 lb. Hamburg steak 3 onions 

% cup macaroni broken (not cooked) 

Fry onions in bacon fat. Add steak and cook; then add 
macaroni cooked, one-half can of Campbell’s tomato soup (or 
water and stewed tomatoes). Season to taste. 

Miss Grant, Danvers 

HUNGARIAN GOULASH 
1 cup rice, boiled 1 can tomato soup 

y 2 lb. Hamburg steak 1 small green pepper 

1 small onion 1 teaspoon salt 

Chop pepper and onion fine. Mix all ingredients. Bake in a 
slow oven two hours with bits of butter on top. 

Jennie F. Blodgett, Billerica 

PHILADELPHIA SCRAPPLE 
One and one-half pounds fresh fat pork boiled two hours until 
thoroughly cooked in sufficient water. Remove meat and meas- 


The Home-Maker's Cookbook 


33 


ure water. To three cups water add four teaspoons sage, one and 
one-half teaspoons salt, pepper, two-thirds cup corn meal. Let 
cook together thoroughly; add chopped meat. Pour into greased 
pan and set aside. When cold, slice and fry. 

M. Howe, Danvers 

TO BOIL HAM 

Cover ham well with water under the boiling point. When it 
boils remove pan to back of stove, or in case of gas, reduce the 
heat so that it barely boils. Keep well covered all the time so as 
to keep in steam. A twelve-pound ham requires six hours to boil 
in this way. When done let cool in the water over night. Take 
up in baking pan, skin, smooth the surface with knife, stick in 
whole cloves, dust with sugar and place in hot oven to brown for 
twenty minutes or half an hour. Mrs. H. W. Pillsbury 

ROAST BEEF 

Scrape with knife, wipe with dry cloth, but do not wash. 
Sprinkle with salt and pepper, then rub with butter, dredge with 
flour. Put in pan, use no water. Have the oven hot and allow 
eighteen minutes to each pound. 

POT ROAST 

Four to six pounds under part of round; wipe with a clean, wet 
cloth. Sear all over in hot pan until whole surface is browned. 
Put in kettle with one cup hot water and set where it will cook 
very slowly, just below boiling point. Do not let water boil en¬ 
tirely away; add a little at a time, enough to keep from burning; 
cooks down in its own juice at last and is very nice, sweet and 
tender. Add salt before it is quite done. 

Nellie M. Bailey, Lakewood, O. 

BEEF LOAF 

Mix together one pound of beef (top round through chopper), 
one onion, one-half cup rolled oats, six ripe olives (or stuffed olives), 
one cup of canned tomatoes, one teaspoon salt, little pepper. 

Put mixture in greased bread pan (glass is good) and bake in 
moderate oven three-quarters of an hour. 

Mrs. A. F. Small 

POTTED SHANK OF VEAL 

Two shanks of veal, cook very tender; remove all fat and 
stringy parts, put through coarse meat grinder. Add one-quarter 


34 


The Home-Maker’s Cookbook 


can pimentos, one half dozen hard boiled eggs coarsely chopped, 
salt, pepper and paprika, one-quarter teaspoon nutmeg, one and 
one-half teaspoons celery seed. Boil liquor left down to one pint, 
mix, put in mould twelve hours on ice. 

Mrs. Johnston B. Campbell, Washington, D. C. 

SPICED BAKED SLICED HAM 
Slice of ham one and one-half to two inches thick, twenty-five 
whole cloves, one-half cup vinegar, one-half cup water, two tea¬ 
spoons of mustard, one-quarter cup of brown sugar. Sear surface 
of ham in hot frying pan. Stick in cloves. Put in baking pan and 
sprinkle with one-half the sugar. Mix remaining sugar with vine¬ 
gar, water and mustard. Pour liquid mixture over ham. Bake in 
moderate oven from one to one and one-half hours, basting fre¬ 
quently with the sauce. Place ham on platter, garnish with slices 
of canned pineapple and parsley. 

Mrs. E. M. Rockwood, Franklin 

GOULASH WITH GREEN PEPPERS 
1 cup shredded onions 3^2 lb. shredded veal, or lean 

1 cup shredded green peppers beef 

1 pint stock 1 piece salt pork cut fine 

Fry out the salt pork and saute the onions, green peppers and 
meat in this fat. Sprinkle with a little flour, salt and paprika. 
Mix thoroughly, add the stock, cooking until the meat is soft. 
This is tasty and cheap. Filene Kitchen 

BRUNSWICK STEW 

2 lbs. neck beef cut into two pieces 1 can of tomatoes 

3 potatoes pared and sliced 1 pint water 

1 can corn Salt and pepper to taste 

Cook two hours. It’s fine. 

CORNED BEEF 

If very salt, soak half hour in cold water. Put on to boil in 
fresh cold water enough to cover, and when it begins to boil skim 
occasionally. Simmer until tender and let the meat stand in the 
water until cold. If liked, pick the cooked meat to pieces and 
press in a large bread pan under a board with a weight. 

NEW ENGLAND BOILED DINNER 
A fancy brisket, well corned, and cooked as recommended 
under “Corned Beef” together with a piece of salt pork, is the 


The Home-Maker s Cookbook 


35 


foundation. The fat is all skimmed from the liquor in which the 
meat was boiled, and about two hours before dinner time the 
vegetables are put into the boiling kettle and cooked until tender. 
Carrots, cabbage, parsnips, turnips are used, and one hour before 
dinner, potatoes are added. Beets are generally boiled alone, as 
they color the other vegetables. 

The method of serving is to put it all on one large platter, the 
meat in center surrounded by the vegetables neatly arranged. 
This dinner is excellent served cold the next day and the remainder 
makes a fine vegetable hash, for which use as much potato as of 
all the other vegetables together, and beef enough to make a back¬ 
ground for the vegetables. It should be chopped fine and moistened 
with pot liquor, or milk and served very hot. 

Hood’s Practical Cook Book 

HUNTER’S STEW 

Take one pound bottom of round steak, cut in four or five 
pieces, brown well on both sides in a hot frying pan. Also 
brown in the same way four large whole onions, and a large carrot, 
cut lengthwise into four pieces. Turn all into a small kettle. 
Brown in frying pan one heaping tablespoon of flour, add one and 
one-half cups of hot water, butter size of walnut, let it thicken and 
strain over the meat and vegetables in kettle. Shake salt cellar 
four times over it, then let simmer, closely covered, for two hours 
or more. This is a truly delicious English dish. 

Mrs. John Dupee 

VEAL LOAF II. 

3J4 lbs. veal 34 teaspoon of mace 

34 lb. fat salt pork Salt, pepper, sage to taste 

6 large crackers Juice of half lemon 

2 eggs 

Chop together the veal and pork, add crackers, rolled fine, 
the eggs and seasoning; mix thoroughly, shape like a loaf of bread, 
place in a shallow tin with a little water, dredge with flour, dot 
with bits of butter. Cook two to two and a half hours in moderate 
oven, basting often. Serve cold in thin slices, garnished with 
green and slices of lemon. May use one-half cup of melted butter in 
place of pork. Left-overs of beef are nice prepared in the same way. 

FRIED SALT PORK WITH MILK GRAVY 

Cut the pork in very thin slices and fry in a hot pan until 
crisp and brown. Take out pork, pour off all but three tablespoons 


36 


The Home-Maker s Cookbook 


of the fat and into this rub two tablespoons flour. Add one cup of 
water slowly, boil well; add one cup milk. Nice with baked po¬ 
tatoes. A Vermont dish. 

HAM BALLS 

1 cup ham finely chopped 1 cup very soft boiled rice 

1 beaten egg 

Shape like fish balls, roll in flour and fry. Nice way to use 
the last bits of boiled ham. Mrs. F. W. Sears, Brockton 

CHOP SUEY 

One pound fresh pork from shoulder, cut in small bits, one 
pound veal from leg; mix together and fry slowly half an hour. 
Add two level tablespoons dark brown molasses and fry ten min¬ 
utes more. Add pinch of salt while frying, then add two cups 
chopped celery, two cups chopped onion and two tablespoons of 
the Chinese sauce (“Sho Yu”); add water to right consistency 
and thicken with flour. Boil up and serve with dry rice or noodles. 

Rule obtained from a Chinaman in Los Angeles. 

Mrs. R. P. Dinsmore 


BAKED PORK CHOPS 

Wipe pork chops and place on a trivet in a roasting pan. 
Make a dressing of crumbs, onion and spice. Put a ball of dressing 
on each chop. Bake in an oven thirty minutes. 


FLANK STEAK BRAISED WITH VEGETABLES 
Beat the steak well with a hammer. Dredge well with flour 
and lay in baking pan. Over it place a thick layer of thinly sliced 
raw potatoes, then a layer of thinly sliced onion. Pour over this 
two cups stewed tomatoes, cover closely and cook slowly in oven 
two and a half to three hours. One-half hour before the meat is 
done, remove the cover, add water as necessary, and leave it to 
cook uncovered. In serving, place it whole on a platter and cut 
down as through a loaf. Gertrude E. Bailey 


LAZY ROAST 


2J/2 lbs. chuck rib of beef 

1 
1 
1 
1 


1 tablespoon bread crumbs 

can peas 1 tablespoon tapioca 

large carrot 1 tablespoon salt 

onion chopped fine 1 clove 

teaspoon vinegar A few slices of turnip 

Put into a beanpot with cover, fill it up with water, bake five 
hours in moderate oven. About one hour before serving, add one 
cup hot water, no other attention required. 


The Home-Maker s Cookbook 


37 


FRIED PICKLED TRIPE 

Soak for one hour in tepid water, then dry carefully in a 
towel. Dip in beaten egg, then lightly in flour, and fry to a golden 
brown in half butter and half lard or in nice pork fat. Tripe is 
also nice sprinkled with salt and pepper, broiled over a clear fire 
and served with melted butter. Also, soaked ten minutes in olive 
oil, sprinkled with salt and pepper, dipped in fritter batter and 
fried in deep fat. 

BREADED VEAL 

Beat one egg light; dip one slice of veal steak in beaten egg, 
then in bread crumbs. Have a generous piece of butter melted in 
warm spider, lay steak in and cook slowly for one-half hour; turn 
steak once, being careful not to burn. 

Mrs. R. P. Dinsmore 

BEEF MEAT LOAF 

2 lbs. beef (round) 1 pt. milk 

1 lb. fresh pork, ground 2 eggs 

lb. suet 3 slices bread, ground 

Salt, pepper 1 even teaspoon mustard 

}/2 grated onion 

Mix well, pack in bread tin, set in hot water. Bake one and 
one-half hours. Pour off juice and thicken for gravy. 

M. Howe, Danvers 


BEEF LOAF 

1 lb. Hamburg steak onion cut fine 

y 2 cup milk 1 cup bread crumbs 

2 teaspoons salt 2 teaspoons Bell’s seasoning 

1 egg 

Bake about forty minutes. 

Mrs. S. Elizabeth Blodgett, Billerica 

ESCALLOPED MEAT WITH BREAD CRUMBS 
1 cup chopped cooked meat 2 cups bread crumbs 

1 cup tomato, raw or cooked 

Mix, add butter size of egg, salt and pepper to taste, and 
enough hot water to moisten thoroughly. Put into a buttered 
baking dish, cover with a layer of bread crumbs dotted with 
butter. Bake until brown. Miss L. E. Rogers 

STEW 

One and one-half pounds round steak. Pound all the flour 
into it that you can. Sear on both sides. Cut into small pieces, 


38 


The Home-Maker’s Cookbook 


cover with water and cook slowly until tender. Boil two small 
onions in water ten minutes, pour off water and add onions to 
stew. Just before it is done, add salt and pepper and two or 
three medium potatoes sliced, and three-quarters teaspoon 
Worcestershire sauce. Nellie M. Bailey, Lakewood, O. 

DELICATE HAM 

Rub into a thick slice of raw ham one tablespoon sugar, one 
teaspoon dry mustard. Cover with one cup milk. Bake one hour. 
This is delicious. G. E. B. 

HAM 

When it commences to boil, mix together and add two heaping 
teaspoons mustard, one-quarter cup molasses, one-half cup vine¬ 
gar. Then put in an onion stuck with cloves to give flavor. This 
receipt used by an old Salem family. 

Mrs. M. A. Beckerman 
Miss Stanley 

AMERICAN CHOP SUEY II. 

Fry salt pork. In the fat fry two medium onions for five 
minutes, add one pound Hamburg steak, one-half package cooked 
macaroni, one pint tomatoes, a little chopped celery. Place 
cracker crumbs on top dotted with butter, and bake thirty min¬ 
utes. Mrs. Edwin Manning 

YORKSHIRE PUDDING 

Beat three eggs with a pinch of salt, add 1 pint of milk and 
two-thirds cup of flour, stir until smooth, then pour in a well 
greased pan and bake until done. Serve with roast beef. It is 
sometimes baked in the same pan with the roast. 

Mrs. John H. Lyons 

LAMB STEW 

\}/2 lbs. lamb or mutton 2 cups carrots 

Use lamb or mutton from shoulder, cut into small pieces. 
Cover with cold water and cook slowly without boiling for four to 
six hours. Three-quarters of an hour before meal time, add the 
carrots, pared and cut into one-half inch pieces. When done 
thicken the gravy with two tablespoons flour. Serve on a large 
platter with a border of boiled rice. 

POT ROAST 

Place a few slices of salt pork in the bottom of the bean pot, 
then put in a piece of beef cut from the round weighing about two 


The Home-Maker’s Cookbook 


39 


pounds. Add an onion sliced thin, salt and pepper, and enough 
water to cover the meat. Bake slowly three hours, then remove 
the meat, thicken the gravy, strain and serve. 

Mrs. G. W. Foster 

RUSSIAN CASSEROLE 
4 lbs. round steak 4 large onions 

4 large carrots 2 tablespoons butter 

Put butter in spider with meat, brown on all sides, then pour 
enough water in spider to cover. Now place in covered casserole 
and bake four hours, putting the sliced onions and sliced carrots 
in so as to cook about two hours. Place on platter and pour over 
the thickened gravy. Mrs. Sarah V. Livermore, Lowell 

BEEF LOAF 

1 lb. Hamburg steak 1 teaspoon salt 

34 teaspoon pepper 1 cup milk 

1 egg Small piece of butter 

2 crackers rolled fine 

Mix together, put in buttered pan and put dressing on top, 
made of: 

1 cup rolled crackers 3^ CU P milk 

A little salt, pepper, sage or 3^ CU P water 

poultry seasoning. 

Dot the top with pieces of butter, and bake one hour. A can 
of vegetable soup poured over is a great improvement. 

Rena M. Trull 

SMOTHERED HAM 

Soak slices of ham in tepid water until sufficiently freshened, 
dredge with flour, put in a shallow pan and bake in the oven till the 
fat is brown and crisp. If the dredging of flour is not too much, 
the steam and liquid from the ham will moisten the flour and make 
a puffy crust that keeps the meat soft and tender. This way of 
cooking sliced ham is really very nice. Garnish with crushed 
pineapple mounds. 

TOAD IN THE HOLE 

1 cup chopped ham 2 tablespoons bread crumbs 

Add to a custard made of two eggs and one pint milk; place 
in buttered pudding dish and bake as a custard. 

BAKED SPARE RIBS 

Put spare ribs in cold water and let cook for almost an hour. 
Into a baking dish put a layer of raw, sliced potatoes, then a layer 


40 


The Home-Maker s Cookbook 


of raw, sliced onions. Lay the spare ribs on this and finish the 
dish with another layer of onions and the top layer of potatoes. 
Add enough water to half fill dish, and bake one hour, covered the 
first half hour. Serve boiled cabbage with it. 

VEAL LOAF III. 

33^2 lbs. veal steak 2 eggs beaten 

1 slice fat salt pork chopped fine 4 crackers 

1 tablespoon salt 1 teaspoon pepper 

Put into bread pan after ingredients are well mixed. Sprinkle 
with fine bread crumbs. Bake two hours. Can be served hot with 
tomato sauce, or sliced when cold. Mrs. O. H. Nichols 

BAKED SLICED HAM 

One slice (about two pounds) ham cut two inches thick. 
Cover with water and let stand several hours. Drain, and put in 
baking dish with three teaspoons sugar, three teaspoons mustard. 
Cover with milk, let stand over night if wanted for breakfast. 
Bake one and one-half to two hours, adding extra milk while 
baking, and baste often. Strain liquid, add little thickening and 
serve with the ham. Miss Harris, Orange, Mass. 

HAMBURG EN CASSEROLE 
1 lb. Hamburg steak 1 onion shredded 

1 cup cooked rice 1 cup canned tomatoes 

(Turn off the liquid) 

Season with salt and pepper, mix well before putting in 
casserole: bake about forty-five minutes. A nice variation is to 
use the same amount of Hamburg, two cups cooked spaghetti, 
two cups tomato soup, one cup water, one teaspoon vinegar, onion 
same as above, also salt and pepper. Sprinkle cracker crumbs on 
top and bake one hour in open tin. Mrs. R. P. Dinsmore 

CALIFORNIA SETTLERS’ STEW 

1 lb. Hamburg steak 2 medium sized onions 

1 can tomato soup 

Chop onions, add to steak, season with salt and pepper, form 
into balls and fry. To the tomato soup add equal amount of water, 
bring to a boil, add the meat balls and boil fifteen minutes. Serve 
with boiled rice or mashed potatoes. 

Mrs. Sarah V. Livermore 

POTTED MEAT 

Ten pounds shank of beef. Boil till the meat leaves the bone, 
or five or six hours. Boil the liquor down until you have about a 


The Home-Maker’s Cookbook 


41 


pint. Chop the meat 3 add the liquor, then add salt and pepper to 
taste. Put meat in moulds and let stand in a cool place over 
night, when it will be ready for use. 

Mrs. George W. Foster 

BACON 

Dip thin slices of bacon into sweet milk, then into flour, and 
fry in a little hot fat. 

HAM EN CASSEROLE 

Soak a slice of ham to freshen and place in bottom of casserole. 
Over it slice two or three onions and sufficient potatoes for the 
number to be served. Pour milk over to nearly cover the potatoes, 
and bake covered for two hours in a medium oven. 

Mrs. W. M. Bennett, Medford Hillside 

ROAST PIG 

The pig should be from three to six weeks old. Wash in warm 
water, then in soda and water. Cleanse all the passages of the 
head and throat with a wooden skewer wrapped in a piece of soft 
cloth, changing often. Wash again with warm water and wipe 
inside. It may be filled with mashed potatoes, veal forcemeat or a 
stuffing. Stuff pig into its natural size and shape, sew and truss. 
Bend the forefeet backward from the knee and the hind legs for¬ 
ward. Prop mouth open with a potato the size of a lemon. Set 
in moderate oven at first and increase heat gradually. In half an 
hour begin basting, using melted butter until there is enough fat 
from pig. Brush thoroughly once in ten minutes. Cover ears and 
tail with caps of oiled paper. Serve in bed of parsley with a lemon 
in the mouth. Mrs. H. B. Treadwell 

TO SERVE WITH MEATS 
Roast beef, grated horseradish 
Roast veal, tomato or horseradish sauce 
Roast mutton, currant jelly 
Roast pork, apple sauce 
Roast lamb, mint sauce 
Roast turkey, cranberry jelly 
Roast venison, grape jelly 
Cold boiled tongue, sauce tartare 
Pork sausage, fried apples 
Corned beef, mustard 
Broiled steak, mushrooms 
Tripe, fried bacon 


42 


The Home-Maker s Cookbook 


ROAST CHICKEN WITH GIBLET GRAVY 
Clean the chicken, wash thoroughly and wipe dry. Now fill 
chicken with the following dressing: 

4 cups dried bread crumbs 2 slices salt pork 

Put both the above through the food chopper; add one egg 
'beaten, salt, pepper and ground sage to taste. Moisten with 
boiling water, using care not to have it too moist. Put into chicken 
while still hot. 

Giblet Gravy 

Boil neck and giblets in just enough water to cover. When 
done, remove meat from neck and chop with the giblets. Add 
to the gravy in the roaster with the water they were boiled in. 
Thicken with flour. Add a little Kitchen Bouquet to color brown, 
if necessary. Blanche King 

POULTRY DRESSING 

3 cups bread softened in milk 1 egg 2 onions 

1 cup mashed potatoes 2 tablespoons butter 

Salt, pepper and poultry dressing to taste. 

Mrs. John Lyons 

NICE WAY TO COOK CHICKEN 
Joint the chicken and fry in pork fat until brown. Remove 
chicken and add one tablespoon chopped onion browned in the 
fat. Add a tablespoon of flour and brown, then add one pint of 
hot water for gravy; season with salt and pepper, then add one- 
half cup of strained tomato. Lay chicken in gravy, then cover 
and cook slowly till tender. Mrs. Alden Haines 

BALTIMORE CHICKEN 

Cut chicken in pieces for serving, sprinkle with salt and pepper, 
dip in egg and cracker crumbs, or dredge with flour. 

Arrange in baking dish, baste with melted butter, cook in 
hot oven twenty to thirty minutes, or until tender. 

Mrs. Harry L. Mann 

BROWN FRICASSEE CHICKEN 
Cut chicken into joints, put in sauce-pan and boil until nearly 
done, season with salt and pepper. Remove and finish cooking by 
frying in butter. Place chicken on platter, arrange small soda 
biscuits on top. Pour water chicken was boiled in, into the hot fry 
pan, thicken with flour and pour over the chicken and biscuits. 


The Home-Maker s Cookbook 


43 


ROAST GOOSE 

Select a plump goose, clean and dry thoroughly in the inside, 
then fill with dressing made from: 

9 large potatoes boiled and mashed 3 crackers ground 
3 onions cut fine tablespoons sage 

Butter size of walnut Salt to taste 

Flour breast thoroughly and place in slow oven until it com¬ 
mences to brown, then quicken oven. Prick breast every fifteen 
minutes with sharp fork to remove oil. Do not baste with this 
oily water, but with a little clear water; cook until tender. 

Mrs. John J. Young 

CHICKEN CROQUETTES 

Cooked chicken, chopped fine; season with salt and pepper 
and a few drops onion juice. Moisten with a sauce made of two 
heaping tablespoons cornstarch, two tablespoons butter and one 
pint of milk; salt, pepper and one beaten egg. Cook until it 
thickens; mix with chicken, cool, shape, roll in crumbs, dip in egg, 
and fry in hot fat. Mrs. Alden Haines 

ROAST GOOSE 

Select a young goose and parboil well. Make a bread dressing 
as for turkey, adding two large onions chopped fine. Roast same 
as turkey, slowly. Mrs. Arthur H. Lucia 

CHICKEN CROQUETTES 

Fry together butter size of egg and one small onion, add two 
and one-half cups cold, finely chopped chicken, one slice of bread 
soaked in cold water and squeezed dry, one tablespoon parsley, 
little lemon juice, salt and pepper, one well beaten egg, two, if in¬ 
gredients seem too dry. 

Make in little rolls two or three inches long by an inch in 
diameter. Dip in beaten egg and roll in cracker crumbs, fry in hot 
fat until brown. Handle carefully so as not to break, for if they 
fall apart they will soak fat. The parsley may be omitted, if 
necessary, but it adds greatly to the flavor. 

Mrs. Alice L. King 

CHICKEN PIE 

Boil a chicken; when done remove meat from bones. Place 
in baking dish with just enough of the water it was boiled in to 
cover. Thicken slightly with flour. Cover with a crust made a& 


44 


The Home-Makers Cookbook 


for biscuits. Cut an opening in the center of the crust for the steam 
to escape. Bake in a moderate oven. 

CHICKEN A LA CASSEROLE 
Wash and clean chicken. Cut in convenient pieces, place 
around casserole, season with salt, pepper and poultry dressing; 
sprinkle all over with flour, brown good before adding water 
enough to cover. Bake until tender, then add two or three cups 
of any good poultry stuffing and bake fifteen or twenty minutes 
longer. Push the chicken to one side of casserole to make room 
for stuffing. Mrs. George Brock 

CHICKEN SALAD 

1 cold cooked fowl ^/i cups celery 

Remove skin and bones from fowl; dice, and mix with the 
celery which has been cut in small pieces; let stand one-half hour. 
Then serve on lettuce with a Mayonnaise dressing, garnish with 
stuffed olives, although this may be omitted. 

BONED CHICKEN 

Boil a chicken in as little water as possible, until meat will fall 
from the bone. Remove all skin, chop together light and dark 
meat, season with pepper and salt. Boil down liquid in which 
chicken was boiled. Then pour it on meat, placing in tin wrapped 
tightly in cloth. Press with heavy weight for several hours. 
Serve cold, cut in thin slices. Mrs. Alden Haines 




SAUCES 


TOMATO SAUCE 

One can tomato, one can water. Cook until soft, strain. 
Two tablespoons butter (rounded); cook until light brown. One 
small onion, two tablespoons flour added to tomato. Serve with 
spaghetti. Mrs. H. B. Howard, Reading 

WHITE CREAM SAUCE 

To be served with boiled halibut or salmon: two tablespoons 
heated butter, one tablespoon flour added to butter and mixed 
well. Add boiling water so it looks like pudding. Add milk until 
it is creamy. Cook in double boiler and add two hard-boiled eggs 
chopped or cut in small pieces. Mrs. Chester Trull 

HORSERADISH SAUCE 

34 cup heavy cream 3 tablespoons vinegar 

34 teaspoon salt 2 tablespoons grated horse¬ 

radish 

Beat cream until it begins to thicken. Add vinegar slowly, 
beating continually. When stiff, add horseradish. Serve with 
roast beef. A. J. Whittredge 

WHITE SAUCE 

2 tablespoons butter 1 cup milk 

34 tablespoon flour 34 teaspoon salt 

Few grains pepper 

Melt butter, add flour mixed with seasonings, stirring until 
thoroughly blended. Pour on the milk one-third at a time, stirring 
until well mixed. Cook until smooth; milk may be used cold or 
scalded. Mrs. Fred Briggs 

DRAWN BUTTER SAUCE 
1 pt. hot water or white stock 2 tablespoons flour 

34 cup butter (scant) 34 teaspoon salt 

34 saltspoon pepper 

Put half the butter in sauce-pan, being careful not to brown; 
when melted add dry flour, mixing well. Add hot water a little at 
a time, stirring rapidly until it thickens. Add remainder of butter, 
salt and pepper; strain if lumpy. 

Capers or nasturtium seeds pickled, may be added to above 
sauce for boiled mutton. 


46 


The Home-Maker’s Cookbook 


EGG SAUCE FOR BAKED OR BOILED FISH 
To Drawn Butter Sauce add two or three hard boiled eggs 
chopped fine, and juice and pulp of one large lemon, together with 
chicken liver previously boiled and mashed fine. 

SHRIMP SAUCE FOR FISH 
To Butter Sauce add one-half pint shrimps whole or chopped; 
two teaspoons lemon juice and few grains cayenne. 

MINT SAUCE 

One cup fresh chopped mint leaves and tips, previously washed 
and drained. One-quarter cup sugar, one-half cup vinegar. Heat 
slightly or let the mint stand awhile in the cold vinegar. Serve 
with cold lamb. 

SAUCE TARTARE 

1 tablespoon capers chopped fine 1 tablespoon parsley chopped 
1 tablespoon sour cucumber pickles fine 

chopped fine 1 tablespoon olives (stoned) 

chopped fine 

Add a little onion juice and stir all into Mayonnaise. To be 
used with any fried fish, crabs, etc. 

Miss Evelyn Johnson, Dracut 

CHEESE SAUCE FOR FISH 
1 tablespoon butter 1 cup grated cheese 

1 cup milk Salt and paprika 

Bring to boil and add one beaten egg. 

Mrs. Howard Foster 

CURRY SAUCE FOR LAMB OR HARD BOILED EGGS 

2 tablespoons butter in which fry until yellow: 

1 onion sliced very thin }/^ teaspoon pepper 

2 tablespoons flour ^ teaspoon curry powder 

1 cup milk 3^ teaspoon salt 

Mrs. Foster 

RAISIN SAUCE 

1 lb. seeded raisins 1 heaping teaspoon butter 

Cook in 1 qt. water about 1 hr. Salt to taste 

Thicken with 1 tablespoon cornstarch 

Serve hot on hot baked ham. Mrs. Hugh Cameron 


VEGETABLES 


Lucullus, whom frugality could charm, 

Ate roasted turnips at the Sabine farm. 

—Caesar 


Vegetables have little nourishment, but are valuable for the 
large amount of water and mineral matter contained, and for their 
bulkiness or roughage in the diet. Green vegetables should be 
cooked as soon as possible after gathered, should be washed 
thoroughly in cold water and cooked in boiling water. If they have 
become wilted, they may sometimes be freshened by standing in 
cold water an hour or so in a dark place. Green vegetables keep 
their color better if boiled rapidly in salted water, uncovered. Be¬ 
fore using lettuce, cabbage or cauliflower, wash thoroughly, cover 
with cold water and add a tablespoon of salt. If any insects are 
there, they will crawl out, and the vegetables will become crisp and 
fresh also. Vegetables like carrots, turnips, squash and peas, are 
improved by adding one teaspoon sugar to the water in which 
boiled. 


TIME TABLE FOR COOKING VEGETABLES 


Asparagus 

30-35 minutes 

String beans 

2-3 hours 

Shell beans 

1-2 hours 

Young beets 

45-60 minutes 

Old beets 

Forever, 5 hours, at least 

Young cabbage 

30-45 minutes 

Young carrots 

45-60 minutes 

Cauliflower 

20-30 minutes 

Celery 

30-45 minutes 

Corn (after it begins) 

5-8 minutes 

Onions 

1 hour 

Parsnips 

30-45 minutes 

Peas 

20-30 minutes 

Macaroni 

25-30 minutes 

Brussels sprouts 

15-20 minutes 

Potatoes 

20-30 minutes 

Rice 

15-20 minutes 

Spinach 

20-30 minutes 

Squash 

20-30 minutes 


48 


The Home-Maker's Cookbook 


Winter vegetables 1-2 hours 

Tomatoes 15-20 minutes 

Young turnips 30-45 minutes 

(In boiling beets keep them covered with water.) 

BAKED BEANS 

Pick over one quart California pea beans, soak over night. 
Drain and put in bean pot with one half pound of pork (the rind 
neatly scored) and a mixing spoon of molasses. Bake all day, at 
least seven hours, filling up with hot water as it cooks away. 
Never add enough so you can more than just see the water or the 
beans will be sloppy. The pork should be so placed that the rind 
just appears at the top of the bean pot. Have a new, hot, steady 
fire for baking beans. Mrs. Edwin Blodgett, Billerica 

BEETS WITH LEMON BUTTER SAUCE 

Skin and chop into small pieces cooked beets. Season well 
with salt, melted butter and two tablespoons lemon juice. 

CREAMED CARROTS 

Six carrots diced, cook till tender, drain, add one cup milk, 
one tablespoon butter, one tablespoon flour, one-half teaspoon 
sugar, salt and pepper to taste. 

NEW WRINKLE 

Two carrots cut into small cubes, two white turnips cut in 
small cubes, one can peas. Cook each separately, then mix, add 
butter and salt. 

BAKED BANANAS 

Cut lengthwise, put into buttered tins. Take juice of one 
lemon, one tablespoon butter, sugar to taste, melt all together, 
pour over bananas, bake one-half hour. Serve with meats. 

MASHED POTATOES 

One-quarter cup butter melted in bi cup milk for each quart 
and beat until fluffy. 

BEET GREENS 

Wash greens carefully. Cook one hour or more, until tender 
in boiling salted water. Season with butter and pepper. 

POTATO CAKES 

Mix left over mashed potatoes with such scraps of meat, 
dressing and gravy as may be on hand. Add bread crumbs to 


The Home-Maker s Cookbook 


49 


make the mixture stiff enough to form into cakes. Brown cakes on 
both sides in hot greased pan. If no meat is on hand use a little 
bacon or salt pork. 

BAKED PEPPERS 

Cut stem end off, scoop out seeds, place in cold water, let 
come to a boil; when they have boiled fifteen minutes drain, fill 
with either stuffing preferred, put a piece of butter in each and 
bake fifteen minutes in a pretty hot oven. 

FILLING FOR BAKED PEPPERS 

1. Mince teacup cooked meat, add one-half cup bread crumbs, 
salt, pepper, onion juice, one tablespoon melted butter, one beaten 
egg, stock or water to moisten. 

2. Cooked macaroni or spaghetti sprinkled with cheese, one 
spoonful of tomato sauce added, then sprinkled with crumbs. 
Baste with a little butter in warm water while cooking. 

3. Alix one cup cooked corn with three tablespoons cracker 
crumbs, add salt, pepper, one egg beaten with one-half cup milk. 

Use only sweet peppers for this dish, and choose those with 
thick pulp and thin skin. 

SCALLOPED CABBAGE 

Fill your baking dish with raw cabbage, shaved or chopped, 
cover with thin white sauce, sprinkle with buttered cracker crumbs. 
Bake about thirty minutes in hot oven. 

M. B. Nichols, Hathorne 

TURNIPS 

Cook first for twenty minutes in boiling water to which a little 
baking soda has been added, then drain and cook in fresh water 
until tender. The flavor will be much improved when cooked in 
this way. 

SCALLOPED POTATOES 

Peel and slice raw potatoes thin. Butter an earthen dish, put 
in a layer of potatoes, season with pepper, salt, butter and a bit of 
chopped onion. Sprinkle on a little flour. Now put on another 
layer of potatoes and seasoning, and continue in this way until the 
dish is filled. Pour over it one cup milk, and bake three-quarters 
of an hour. 

CREAMED SQUASH 

Peel and cut squash in pieces. Add one cup hot water, one 
scant teaspoon salt, one tablespoon butter. Cook until tender and 


50 


The Home-Maker s Cookbook 


dry, then mash, add two tablespoons cream. The secret of suc¬ 
cess is adding the butter while cooking, and in boiling the water 
away instead of pouring it off. 

SPINACH 

Does not need water in which to cook. Wash it well through 
several waters and throw into a sauce pan without draining. The 
water that adheres to the leaves and the juices that the heat draws 
from them will be sufficient. Cook slowly for fifteen minutes, 
chop, season with butter, pepper and salt, and reheat. Garnish 
with slices of hard boiled egg. 

Used many years in the Bailey family. 

BAKED POTATOES 

Try peeling potatoes before putting in the oven to bake. 
When they are done they have a nice, brown, crisp crust that is 
very appetizing. 


SUPERFINE STRING BEANS 

Snap the beans as usual, wash and let them stand in the cold 
water while you put a good sized piece of butter into the kettle 
(depends upon the quantity of beans you are to cook). Take the 
beans up out of the cold water in your hands and don't be particu¬ 
lar about draining off all the water. Put them in kettle on top of 
the butter. Don’t add a drop of water. Put them on the stove 
and let them cook about fifteen minutes. Don’t be afraid they’ll 
burn; they won’t. Then add just enough water to cover. When 
they are done the water should be almost if not quite boiled away, 
and your beans are all ready for the table, and the taste will be a 
revelation. When you add the water, add also one teaspoon salt. 

FRIED EGGPLANT 

Slice, and soak in salted water for an hour or more to extract 
bitter taste. Drain, wipe dry and fry in butter or nice pork fat 
until tender. If preferred, the slices may be dipped into beaten 
egg, then into crumbs, before frying. Serve very hot. Delicious. 

Amy Tingley 

SUMMER SQUASH 

It is very nice cut in slices and cooked same as egg plant, and 
is a change from the usual way of boiling it. 


The Home-Maker s Cookbook 


51 


STEWED CUCUMBERS 

Peel large cucumbers, cut into quarters lengthwise and boil 
gently in salted water twenty minutes. When done, lay on toast 
and cover with a sauce made of two tablespoons butter, one 
tablespoon flour, one-half teaspoon salt, little pepper, one-half 
pint boiling water. Add juice of one-half lemon if liked. Serve 
at once; nice way to use cucumbers too old for slicing. 

SCALLOPED CORN 

Butter baking dish. Put in one-half can corn and sprinkle 
thickly with rolled cracker crumbs. Dot generously with butter, 
and season with pepper and salt. Add remainder of the can of 
corn and proceed the same as before, having another layer of 
cracker crumbs and butter on top. Bake until a nice brown. 

Mrs. M. L. Darby 

BAKED POTATOES WITH CHEESE 

Bake six large potatoes and split them lengthwise. Scoop 
out the inside, mash very fine, add one-half cup hot milk, two 
teaspoons salt, and one-quarter pound grated cheese. Refill the 
shells, dust with paprika and bake for ten minutes in a hot oven 
until a delicate brown. 


CARROTS 

A nice way to serve is to cook in the usual way, then chop 
fine, and dress with butter, salt and pepper. 

Mrs. Alpha Norris 

MASHED TURNIPS WITH ONION 
Cut up turnips and cook in salted water with an onion. When 
tender, drain off water and mash, add butter and a little pepper. 
Nice for a change. 


CABBAGE 

After cabbage has been soaked in cold salted water one-half 
hour, shave it rather fine, boil very rapidly in plenty of water 
(have much more than you think is needed) for one-half hour. 
Drain, chop, season with salt and plenty of butter. It is creamy 
and delicious and more digestible than when long cooked. The 
boiling must be maintained to the last minute. 


52 


The Home-Maker's Cookbook 


STUFFED TOMATOES 

These are very nice prepared the same as baked peppers, or 
they may be stuffed with shrimp or crab meat mixed with one-half 
cup white sauce seasoned with a speck of mustard, salt, pepper 
and paprika. Cover the tops with buttered bread crumbs and 
bake thirty minutes. 


SOMETHING NEW 

Pare and boil sweet potatoes; mash, season to taste with 
cream, butter and salt. Put in a baking dish, smoothing the top of 
potatoes. Cover the potatoes with marshmallows, leaving just 
enough room for them to spread. Just before serving, place in a 
moderate oven long enough to melt the marshmallows and brown 
delicately. Serve at once. Mrs. Edith Garfield Berry 

POTATOES O BRIEN 

Dice cold boiled potatoes, add a sweet green pepper chopped 
fine, season well, place in a baking dish, dot with butter and 
moisten with milk. Cook until the milk is absorbed. A thin white 
sauce may be used if preferred, in which case bake long enough to 
cook thoroughly. Mrs. John G. Berry, Philadelphia 

PARSNIP STEW 

Try out several slices of pork. Slice enough parsnips to fill 
a quart measure, one pint sliced potatoes. Put on to boil with the 
pork and cover with water. Cook until done, then add one pint 
milk. Season to taste. Mrs. Edith M. Foster 


ENTREES 


SOUFFLE OF TOMATO AND MACARONI 

1 can tomato soup 1 cup cooked macaroni 

Make a white sauce of 

2 tablespoons of butter 2 tablespoons flour 

3/2 cup of milk 

When thickened add the tomato puree. 

Let cook two minutes and add two-thirds cup grated cheese, 
one-half teaspoon salt, a few grains pepper, and the macaroni. 
Place over hot water and add the beaten yolks of three eggs — 
the beaten whites of three eggs cut in. Cook over the hot water 
fifty minutes or until firm. 

Mrs. W. M. Bennett, Medford Hillside, Mass. 

CHICKEN PUFF 

One cup chopped chicken, two eggs, separate whites and 
yolks. Make a white sauce by melting two tablespoons butter in a 
saucepan, add one tablespoon flour. When thoroughly blended, 
add one cup milk, one-half teaspoon salt, one saltspoon pepper, 
and cook till thickened. Beat yolks of eggs light, and mix with 
chicken, then add white sauce, mix thoroughly. Cut in the 
beaten whites of eggs. Bake twenty minutes. Onion juice may be 
added. Mrs. Emma Anderson, East Lynn 

MOULDED HALIBUT 

Soak one cup of bread crumbs in one cup of milk, and add one 
cup of chopped halibut, add one teaspoon salt, one teaspoon onion 
juice, one-quarter teaspoon pepper; last, two or three stiff whites 
of eggs. Bake in a pan of hot water forty or fifty minutes. 

Serve with an egg sauce. Mrs. Fred L. Roper 

PINEAPPLE FRITTERS 

1 cup of flour Yl cup milk 

2 tablespoons of sugar 2 teaspoons of baking powder 

y 2 teaspoon salt 2 eggs 1 cup cut-up pineapple 

Beat eggs and add milk. 

Mix, and add sugar, salt, baking powder sifted with flour, 
and pineapple. Add more flour if needed to make batter stiff 
enough to drop by spoonsful in hot fat; fry and drain on paper. 
Serve with sauce made of the pineapple syrup and a little sugar. 

Mrs. Eva Udell, Dracut 


54 


The Home-Maker s Cookbook 


RED DEVIL 

1 cup milk 1 snappy cheese 

1 tablespoon butter 1 can Campbell’s tomato soup 

1 tablespoon flour Dash salt and paprika 

3^ teaspoon Worcestershire Sauce 

Put milk in double boiler. When hot add flour and butter, 
then add snappy cheese and dissolve thoroughly, then add soup 
and seasoning. Serve on toast or crackers. 

Mrs. Ariston Barrows, Lowell 

SCOTCH WOODCOCK 

2 cups tomato sauce or Campbell’s soup not diluted. 

2 cups cheese, cut up and melt in tomato. 

When melted add 1 teaspoon salt, a little red pepper and one 
beaten egg into which has been put one teaspoon mustard. 

Serve on toasted bread or saltines. 

Mrs. H. P. Dinsmore 

MEAT SOUFFLE 

One cup cold chopped meat, one cup white sauce, two eggs 
beaten separately (yolks and whites). Salt and pepper to taste. 
Bake twenty minutes in hot oven in buttered dish and serve im¬ 
mediately. Mrs. Ray P. Dinsmore, Akron, Ohio 

HAMBURG WITH OLIVES 

Place one pound Hamburg steak in baking pan to form a layer 
about an inch thick. Put through grinder a small onion and small 
bottle stuffed olives. Spread evenly on top of steak and pour over 
same one cup tomato catchup. Bake in hot oven fifteen minutes 
after adding one-quarter cup water. This is a very appetizing 
dish. Miss Annie L. Pasho, Lowell 

MACARONI WITH MEAT 

Two packages macaroni cooked quite soft, add one quart 
plain tomato, butter size of egg, add two large onions, chopped 
fine and fried in butter until quite tender; add one and one-half 
pounds Hamburg steak, fried. Let all cook together a very short 
time; add salt and pepper. Mrs. Nelson J. Brown 

SUPPER DISH 

6 large onions 34 lb. cheese 

1 can tomatoes 

Pare and boil onions until tender, in salted water. Drain off 
and put into baking dish as follows: one layer onions, one layer 


The Home-Maker s Cookbook 


55 


cheese, one layer tomato. Sprinkle with salt and pepper; then 
another layer onions, etc., until dish is filled. Cover top layer 
with small patties of butter and bake in a moderate oven. Serve 
in the dish it is baked in. Mrs. E. A. Sanderson 

STUFFED PEPPERS 

Take six medium-sized sweet green peppers, scoop out centre 
and parboil thirty minutes. Open one can of Campbell’s vegetable 
soup and add about one cup of cracker crumbs. Fill peppers with 
mixture, cover with crumbs and dot generously with butter. Bake 
in rather hot oven twenty minutes. Mrs. Austin French 

CHICKEN WIGGLE 

1 cup minced chicken 1 cup milk 

1 cup cream Yolks two hard boiled eggs 

put through sieve 

One tablespoon flour rubbed with the above wet with a little 
milk. Put in a pan a piece of butter size of an egg, let simmer to 
light brown and season with pepper and salt. Add milk, cream 
and egg and cook thoroughly, adding lastly one-half can French 
peas and do not stir. Shrimp or salmon may be used in place of 
chicken. Serve on toast, enough for six people. Very good. 

Mrs. Dinsmore 

CORN A LA TOURAINE 

Make a thick cream sauce. Add one can of corn, salt and 
pepper to taste. Two or three chopped Spanish peppers or pi¬ 
mentos. Cut in one-fourth to one-half a pound of cheese. Let 
cook ten or fifteen minutes, then put in buttered baking dish 
covered with grated cheese, pieces of butter on top and bake until 
brown. Mrs. Harriet P. Osgood, Lowell 

CORN FRITTERS 

1 pt. chopped green corn or Salt 

Yl can of corn 1 cup sweet milk 

1 egg C /2 teaspoons baking powder 

Thicken with flour and drop a tablespoonful at a time into 
deep fat, fry brown. This same batter can be used for clam cakes 
by omitting corn and substituting one pint chopped clams. 

Mrs. Lucy L. Watson 


56 


The Home-Maker s Cookbook 


# 


CORN OYSTERS 

1 pint grated corn 1 small teacup flour 

2 eggs well beaten Yl CU P milk 

1 teaspoon salt 

Fry in deep fat. Mrs. E. W. Osterman 

HAM RAREBIT 

Toast slices of bread, spread thickly with potted ham, then 
with thin slices of new cheese and a very little prepared mustard. 
Let stand in oven until the cheese is melted. 

ESCALLOPED MEAT 

Chop meat rather coarse, season with salt and pepper and put 
in a baking dish. Have alternate layers of meat, gravy and bread 
crumbs. The last layer must be of crumbs. Cook in hot oven 
twenty minutes. Miss Hannah J. Chandler 

CHICKEN WIGGLE 

Two tablespoons butter, heated, add two tablespoons flour. 
When mixed well, add one pint milk warmed a third at a time. 
Be sure to have sauce smooth before adding the last third. When 
this boils, add one can chicken picked to pieces and add one can 
peas strained. Salt to taste and cook a short time. Serve on 
toasted bread or crackers. Mrs. Rena M. Trull 

STUFFED GREEN PEPPERS 
Use sweet green peppers cut lengthwise and remove seeds. 
Put in boiling water for five minutes to parboil. Fill each one with 
a stuffing made of cracker crumbs and minced meat well seasoned 
with salt, butter and a few drops of onion juice. Place in a baking 
dish with stock about one inch deep. Bake moderately about one- 
half hour. Mrs. Herbert L. Trull 

ENGLISH MONKEY 

Cut one-half pound cheese in small pieces, put in double 
boiler with butter size of an egg and let it melt. Fill a pint bowl 
with bread crumbs and cover with milk. Beat one egg and add 
pinch of salt and pepper, one-quarter teaspoon mustard and shake 
of cayenne pepper, put into cheese and cook about ten minutes. 
Serve hot on toast. Mrs. H. L. Trull 

GOOD SUPPER DISH 

Two heaping cups of mashed potatoes seasoned, one can of 
vegetable soup. Cover with a thin layer of crumbs or more 


The Home-Maker s Cookbook 


57 


mashed potatoes. Dot with small pieces of butter. Bake fifteen 
or twenty minutes. Mrs. George E. Bennett 

WALDORF ASTORIA RICE 

1 cup cooked rice 1 cup grated cheese 

2 eggs 1 can pimentos 

\}/2 cups milk Salt and pepper 

Bake like custard. Miss Annie L. Ellis 

CHEESE SOUFFLE 

2 tablespoons butter 3^2 teaspoon salt 

2 tablespoons flour Dash of paprika 

A CU P scalded milk cup grated cheese 

fggm- . 3 eggs 

Melt butter and mix with flour. Add hot milk gradually, 
then salt, pepper and cheese. Remove from fire and add beaten 
yolks. Cool the mixture, fold in beaten whites, pour in buttered 
baking dish and cook about twenty minutes in slow oven. Serve 
at once. Mrs. A. F. Small 

RICE CROQUETTES 
2 cups boiled rice 1 egg 

1 tablespoon butter A teaspoon salt 

To the hot boiled rice add butter and well beaten egg. Spread 
over a plate and when cold shape into balls. Roll in soft crumbs, 
dip in egg slightly beaten. Roll in crumbs again and fry in hot 
fat. Mrs. D. McKillop 

GERMAN POTATO CAKE 

Select seven or eight good-sized potatoes. Scrub clean and 
pare them, not being too particular about removing all the skins. 
Put them through a fine grater, and thin out with milk, adding 
enough salt to taste. Then add enough flour to make a batter 
such as for griddle cakes. Mix well and drop from spoon into any 
desired shape on a hot pan well greased with pieces of fat pork. 
Cook on both sides slowly until well browned. Serve hot with 
salt and pepper and butter. Mrs. C. A. Lyle 

TOMATO CAKES 

1 cup bread crumbs 1 A cups stewed tomatoes 

1 egg 1 tablespoon fat 

A teaspoon salt 2 teaspoons baking powder 

Flour enough to make a batter. 

Fry as griddle-cakes. Mrs. F. G. Gulliland 


58 


The Home-Maker's Cookbook 


SNAPPY CHEESE RAREBIT 

Melt two tablespoons of butter. Mix one tablespoon of flour 
one-half teaspoon of salt, one-quarter teaspoon of mustard and a 
dash of cayenne pepper and add to butter. Add one cup of warm 
milk, when hot add one package of snappy cheese and melt, stir¬ 
ring all the time; add one egg beaten last. 

Mrs. Arthur H. Lucia, Medford 

SUPPER FOR A COLD NIGHT 

Chop meat, raw or cooked, one or two kinds, if they blend 
well, as veal and ham, or beef and pork, enough to make about 
two cups; season. Make a good biscuit crust of two cups of flour, 
roll not too thick; put meat in, prick on the top, and wet edges; 
bake in a quick oven, save a little of the gravy and pour over top. 
Return to oven for ten minutes. See if this recipe isn’t good on a 
cold winter’s night, or anytime. Mrs. Buck 

RICE AND CHEESE 

Boil one cup rice five minutes in plenty of water. Drain and 
rinse in cold water, melt piece of butter size of an egg in a frying- 
pan and add the rice and one-half a chopped onion. Cook until 
butter is all absorbed, then add one cup strained tomato, two and 
one half cups stock or water, salt and pepper to taste, cook until 
rice is tender and the liquid absorbed, then stir in good half cup 
grated cheese. Serve very hot. Mrs. Mantir E. Garland 

CHEESE CUSTARD 

Butter a baking dish, put in layer of bread cut fine, sprinkle 
grated cheese over bread and dust with salt, pepper and mustard. 
Add other layers of bread and cheese, seasoning as before. Beat 
one egg slightly, add one cup milk, and pour over bread and 
cheese. 

Bake half an hour in a moderate oven. 

Harriette G. Lee 

ESCALLOPED ONIONS 

Take eight or ten onions of good size. Slice them and boil 
until tender, lay in a baking dish; put in bread crumbs, butter in 
small bits, pepper and salt between each layer until dish is nearly 
full. Put bread crumbs last. Add milk or cream until dish is full. 
Bake about one-half hour. Mrs. John F. French 


The Home-Maker's Cookbook 


59 


CREAMED OYSTERS ON POTATO MOUND 
Boil potatoes, mash well with small lump of butter, season 
with salt and pepper to taste. Add one or two tablespoons of 
cream and beat light. Grease a platter with butter and pile po¬ 
tato in a rough border around the platter. Just before potatoes 
are arranged, blend a tablespoon butter, scant tablespoon of 
flour in sauce pan, add a cup of cream and milk mixed, season with 
pepper. Stir well to prevent lumping when boiling. Add one 
pint of oysters and remove from stove as soon as gills curl. Pour 
creamed oysters in centre of potatoes and serve hot. 

This recipe is very good also, substituting a can of salmon for 
oysters. Mrs. John Dupee 


SALADS 


“To make it one must have a spark of genius.” 

EGG AND GREEN PEPPER SALAD 

Boil eggs very hard and when cold, chop them very fine. 
Chop very fine an equal quantity of green sweet peppers. Mix 
together thoroughly and serve with French Dressing on lettuce 
leaves. Toss rather than stir the egg mixture. 

H. B. Fifield, Janesville, Wisconsin 

ORANGE AND CHERRY SALAD 

Remove white membrane from two oranges and cut each 
section in halves, crosswise. Mix one cup pineapple cut in cubes 
with one-half cup candied cherries halved. Mix by tossing to¬ 
gether with two forks. Add orange and cover with Lemon Cream 
Sauce. 

Lemon Cream Sauce 

To one-half cup whipped cream add four tablespoons sugar 
and three tablespoons lemon juice. M. A. Nichols, Salem 

CRANBERRY SALAD 

One quart cranberries, two cups boiling water. Cook until 
soft and strain. Add one and one-quarter cups sugar; cook five 
minutes. Add one and one-half heaping tablespoons gelatine 
mixed in three tablespoons cold water. Stir until dissolved. Cool 
and add three-quarters cups each of chopped apple, celery and 
nuts. Turn into moulds and set. 

Mrs. G. Thorndike Trull 

TOMATO JELLY 

Soak one envelope (tablespoon) Plymouth Rock gelatine in 
one cup cold juice from jar of canned tomatoes; add one cup boiling 
hot juice, one teaspoon onion juice, one teaspoon salt and one 
teaspoon powdered sugar. Put remainder of tomato pulp through 
strainer, and add to mixture one cup celery cut fine and one-half 
green pepper cut fine. Mrs. J. C. Angus, Andover 

GRAPE-NUTS SALAD 

1 cup grape-nuts Yi cup pineapple cut in cubes 

1 sliced orange 2 bananas cut in cubes 

2 teaspoons lemon juice 


The Home-Maker s Cookbook 


61 


Cut up fruit, add lemon juice. Mix with grape-nuts, using 
fork. Serve on lettuce with cream dressing. Makes four to six 
portions. Mrs. P. D. Nash 

MOULDED FRUIT SALAD 
1 can shredded pineapple 1 cup sugar 

1 cup orange juice 1 cup water 

1 box gelatine, soaked in cold water 3 lemons 

Put fruit juices with sugar on to boil hard. Pour over gela¬ 
tine, adding fruit and place in mould. Pineapple juice will not 
congeal unless added to gelatine hot. 

Mrs. Florence Came, Bristol, Tenn. 

GRAPEFRUIT SALAD 

cups sugar 3 lemons 

3 grapefruit 

Dissolve one ounce package gelatine in cold water. Add one 
pint cold water to this when thoroughly dissolved. Add sugar, 
lemons, grapefruit juice and pulp; beat well. Pour into large or 
individual moulds (cups) and serve on lettuce with mayonnaise or 
cream dressing or whipped cream. 

A. B. Howe, Marshalltown, Iowa 

PERFECTION SALAD 

2 tablespoons sparkling gelatine 1 cup shredded cabbage 

J/2 cup cold water Juice of one lemon 

2 cups boiling water Small grated onion 

J /2 cup mild vinegar 3^ cup sugar 

1 teaspoon salt 2 cups chopped celery 

can pimentos cut fine 

Soak gelatine in cold water five minutes. Add boiling water, 
lemon juice, vinegar, salt. Strain when begins to set, adding other 
ingredients. Turn into moulds, chill until ready to serve. 

Mrs. Reilly, Ormond, Fla. 

BUTTERFLY SALAD 

Remove skin and white membrane from grapefruit and 
oranges; cut in uniform slices. Place on shredded lettuce two half 
slices pineapple, curve to curve. On these place two pieces grape¬ 
fruit, and on top of grape fruit place two slices orange. Place 
strip of green pepper down the center for body; cream cheese ball 
for head, two very small strips pepper coming out of head. Serve 
with French Fruit Dressing. Miss Austin 


62 


The Home-Makers Cookbook 


FRUIT SALAD 

2 tablespoons lemon juice 
34 cup sugar 
1 teaspoon salt 

3 cups fresh fruit of any sort 
Maraschino cherries 

Pour into individual moulds and serve on lettuce with Mayon¬ 
naise thinned with whipped cream. Mrs. Howard Foster 


1 envelope gelatine 
34 cup cold water 

2 cups boiling water 
34 cup mild vinegar 


FRUIT SALAD 

1 head lettuce 34 lb- white grapes cut in 

2 oranges chopped fine halves, seeded 

3 slices pineapple cut 2 bananas sliced 

1 small package figs washed, stems removed, cut fine 
Pour pineapple juice over fruit. Sprinkle sugar over all; then 
scatter chopped walnuts over. Place on lettuce leaves, add few 
candied cherries and whipped cream on top. 

Mrs. Belle McCausland 


CHEESE AND PEPPER SALAD 
Remove seeds from two sweet green peppers. Wash inside 
and out and invert on dry cloth to dry. Fill centers with pimento 
cheese mixed with a little Mayonnaise. Slice in rings one-half 
inch in thickness, using a very sharp knife. Arrange on crisp 
inner lettuce leaves and serve with Mayonnaise. 

Mrs. Dinsmore 

CHEESE SALAD BISCUIT 

2 cups flour 1 cup grated cheese 

4 teaspoons baking powder 1 tablespoon shortening 

1 teaspoon salt Milk to moisten. 

Mix and sift dry ingredients. Add cheese. Work in short¬ 
ening with a fork; add milk to moisten to a dough. Turn on 
floured board, pat and roll to one-half inch thickness. Cut like 
biscuit, small size. Bake in hot oven twelve minutes. 

Mrs. Dinsmore 

FROZEN FRUIT SALAD 

Melt 1 tablespoon butter 1 teaspoon salt 

Add slowly yolks 2 eggs well beaten 34 teaspoon paprika 
334 tablespoons flour mixed with Few grains cayenne 

3 tablespoons sugar Add slowly % cup milk 

34 cup vinegar 


The Home-Maker s Cookbook 


63 


Cook over boiling water until it thickens. Remove from 
boiler, beat hard for two minutes. Cool, and when cool add one 
cup prepared fruit, oranges, pineapple, etc., cut in small pieces. 
Add one-half cup cream to mixture. Place in mould, stand two 
hours; serve on lettuce with Cream Dressing. Miss Austin 

TOMATO JELLY 

1 can tomatoes A few celery tops 

1 slice onion 1 teaspoon salt 

2 bay leaves y 2 teaspoon paprika 

Put all together, bringing to a boil. Add three-quarters box 
of gelatine which has been soaked one hour in one-half cup cold 
water. Add juice of half a lemon and strain. Pour into cups or 
moulds. Serve on lettuce with cream dressing or Mayonnaise. 

Mrs. W. H. Lee 


FRUIT SALAD 

3 apples 2 heads lettuce 

3 oranges 1 pt. salad dressing made 

3 bananas with oil 

K pt- cream whipped, added to dressing 
Arrange fruit on lettuce, pour over dressing and put pre¬ 
served cherry on top. M. A. Kennedy 


SALMON SALAD 

One can salmon freed from skin and bones, then flaked and 
placed on lettuce leaves in usual way. 

Yi cup vinegar (scant) 2 eggs well beaten 

Dessert spoon olive oil 1 teaspoon mustard 

Pinch of salt, cayenne pepper 2 teaspoons sugar 

Pour this over salmon Little salt, bit of cayenne 

Juice of 1 lemon, 3 tablespoons olive oil 
Beat well and add % cup milk, beat again, adding }/% cup 
vinegar. Cook in double boiler until it thickens, stirring con¬ 
stantly to prevent separating. Cool to serve. 

Mrs. J. M. Clancy 


SOLE SALAD 

Have a thick, medium-sized flounder filleted and when 
ready, put it on to boil in cold water, to which the juice of one- 
half a lemon and of one small onion is added. Boil the fish ten or 
twelve minutes, lift with a skimmer from water and cool. When 
cold, flake the fish, add a peeled, seeded and finely minced red 


64 


The Home-Maker s Cookbook 


pepper (pimento may answer); one cup finely minced celery, one 
tablespoon washed capers, saltspoon paprika. Add enough Mayon¬ 
naise to moisten the salad and serve on lettuce hearts, garnished 
with stuffed olives. 


GINGER ALE SALAD 

Pour one-half cup boiling water over one package lemon jello 
and set over hot water until thoroughly dissolved, stirring con¬ 
stantly. Cook and add one and one-half cups giner-ale. Set in 
cold place until it begins to thicken, then stir in one-quarter cup 
finely cut nut meats, one-quarter cup finely cut celery, one cup 
finely cut assorted fruits, — oranges, cherries, pineapple, grapes; 
one tablespoon finely cut crystallized ginger. 

Mrs. Mabel E. Haines 

SALAD COMBINATIONS 

Equal quantities of chopped or sliced cabbage, celery and 
apple with little red peel left on, mixed with ground roasted pea¬ 
nuts and salad dressing. 

Cabbage chopped with pineapple and its juice, pimentos. 
Pineapple, grapefruit, apricot served with Fruit Salad Dress- 

ing. 

Cabbage, raisins and pineapple. 

Apples, dates, chopped walnuts or pecans. 

Prunes washed, well soaked and stoned. Stuff with nuts. 

PUFFED CRACKERS TO USE WITH SALADS 
Use Boston crackers halved. Let crackers lie in cold water 
for five minutes. Handle carefully to avoid breaking. Remove 
from water. Place on a greased baking pan, putting bits of butter 
on each cracker and place in very hot oven until crisp and fluffy. 

M. A. Nichols, Salem 

SALMON SALAD 

1 can salmon 6 eggs 

2 cups shredded cabbage Celery 

1 cup chopped gherkins Salt, pepper, vinegar 

Remove bones and skin from one can salmon. Add two cups 
shredded cabbage, one cup chopped gherkins and six sliced hard 
cooked eggs. Season with celery, salt, pepper and mild vinegar, or 
salad dressing. Serve on lettuce leaves. 

Mrs. A. K. Barrows, Lowell 


The Home-Maker's Cookbook 


65 


SALAD DRESSING 


FRUIT SALAD 
3^2 cup pineapple juice 
cup orange juice 
34 cup lemon juice 
Whipped cream to thin 

Mix juices with two-thirds cup sugar and put in double 
boiler to heat. Mix remainder of sugar with flour, salt and eggs. 
Pour into juices and boil until thick. Keeps indefinitely. When 
using, add whipped cream to thin as necessary. 

Mrs. J. W. Jordan 


DRESSING 

1 cup sugar 

2 tablespoons flour 
2 eggs 

Pinch salt 

cup sugar and put 


SALAD DRESSING 
Scald one cup milk and then pour it over: 

1 teaspoon mustard 3 tablespoons sugar 

1 teaspoon salt 1 rounded dessert spoon corn¬ 

starch 

Two eggs separated and into yolks beat dry mixture before 
hot milk is added, then return all to double boiler, and when red 
hot add piece of butter, one-half cup hot vinegar, beating well 
with egg beater. Remove from fire and beat in whites of eggs. 

Miss Jennie F. Blodgett, Billerica 


FRUIT SALAD DRESSING 
4 well beaten eggs 1 heaping teaspoon salt 

Melted butter size of an egg 1 lieaping teaspoon mustard 

1 can Standard or Rose milk Mix above ingredients with a 

little from 1 cup vinegar 

Beat this twenty minutes with egg-beater perfectly in periods 
of five minutes each, beating, letting stand between times. No 
cooking. Mixture may seem thin, but set away in fruit jars in 
refrigerator; it will thicken. Mrs. Carrie Young 


AUNT MARY’S SALAD DRESSING 
1 cup butter creamed very lightly 1 teaspoon salt 
In separate bowl stir smoothly To this add slowly, beating 
Yolks 4 eggs constantly, 1 cup olive oil 

1 tablespoon prepared mustard 3^2 CU P lemon juice and vine¬ 
gar (or all lemon juice) 

This dressing is thick enough to cut with a knife. It can be 
poured into a quart jar, more oil worked in until jar is filled, and 
will keep indefinitely. Mrs. George W. Foster 


66 


The Home-Maker s Cookbook 


MAYONNAISE DRESSING 
34 teaspoon mustard 1 whole egg 

1 teaspoon sugar 1 tablespoon vinegar 

34 teaspoon salt Bit of cayenne 

Beat egg in bowl, add the first three ingredients mixed, stir¬ 
ring or beating with egg-beater. Add oil, drop by drop at first 
until it begins to thicken, then pour in small stream, beating con¬ 
stantly until thick enough. Add vinegar, finally cayenne. It is 
well to have one beat while another adds oil. 

Mrs. Charles W. French 

FRENCH FRUIT DRESSING 
4 tablespoons olive oil 34 teaspoon salt 

2 tablespoons lemon juice 34 teaspoon black pepper, 

1 tablespoon each chopped, candied paprika 

fruit 

Mix all in glass jar and shake well. Miss Austin 


THOUSAND 

1 cup Mayonnaise or cream 
dressing 

2 tablespoons chili sauce 


ISLAND DRESSING 

1 tablespoon chopped onion 
1 tablespoon chopped pepper 
(sweet green or pimento) 


GOLDEN SALAD DRESSING 
For Fruit Salad 

34 cup orange juice Beat 34 CU P sugar and 

34 cup pineapple 2 eggs together 

34 cup lemon juice 

Add to hot fruit juices in double boiler, and stir until it thick¬ 
ens. Before serving add jar of whipped cream. 

Mrs. L. S. Burgess, Brockton 

SALAD DRESSING WITHOUT OIL 
2 eggs well beaten 3 tablespoons sugar 

1 teaspoon salt 3 tablespoons vinegar (scant) 

2 teaspoons mustard 6 tablespoons milk 

Mix dry ingredients together. Stir into well beaten eggs. 
Add vinegar, then milk. Mix thoroughly; add butter size of 
walnut, just before taking from fire. Mrs. Karl Green 


1 tablespoon flour 
3 tablespoons sugar 
1 teaspoon salt 


SALAD DRESSING 

1 teaspoon dry mustard 
1 egg well beaten 
1 cup milk 
34 cup vinegar 


The Home-Maker's Cookbook 


67 


Mix dry ingredients, add egg and milk, stir well. Add vine¬ 
gar slowly. Cook in double boiler until of right thickness; take 
from fire, add small piece of butter and beat well. 

Mrs. Samuel Crown 


EASY MAYONNAISE 

Put in a quart bowl the yolks of 1 level teaspoon sugar 
2 eggs unbroken 2 tablespoons lemon juice 

2 level teaspoons salt 1 tablespoon vinegar 

1 level teaspoon mustard Dash of cayenne 

Yl pint olive oil 

Do not stir. Make a white sauce of two rounding table¬ 
spoons butter, two rounding tablespoons flour, one cup boiling 
water. Melt the butter, add the flour and blend well. Pour over 
flour mixture cup boiling water and stir until smooth. Take hot 
sauce and pour at once into ingredients in quart bowl. Beat 
until smooth with a Dover egg-beater. Alice King 


SALAD DRESSING 


Make a white sauce from 
1 tablespoon butter 
1 tablespoon flour 

1 cup milk 

2 tablespoons sugar 

Add to first mixture. 


Beat together 
1 egg 

y teaspoon mustard 
3^2 cup vinegar 
J/2 teaspoon salt 
Cook until creamy. 

Mrs. Bailey 


BOILED 

3 eggs well beaten 
1 cup vinegar 
6 heaping teaspoons sugar 
1 level teaspoon mustard 
Cook in double boiler, 
Mrs. 


SALAD DRESSING 

V 2 teaspoon black pepper 
y teaspoon salt 
3 teaspoons butter 
6 teaspoons milk or cream 
stirring often until it thickens. 

Ada L. Randall, Daytona, Fla. 


FRUIT SALAD DRESSING 
y 2 cup canned pineapple syrup 1 cup sugar 

y cup lemon juice 2 eggs beaten 

1 teaspoon cornstarch y pint cream whipped 

Cook syrup, lemon juice, cornstarch, sugar and eggs in double 
boiler until thick. Cool. Add cream to mixture just before serv¬ 
ing. Grace F. Johnson 


BREAD 


Back of the loaf is the snowy flour. 

And back of the flour the mill; 

And back of the mill is the wheat, and the shower, 

And the sun, and the Father’s will. 

—Maltbie D. Babcock 

Breads: Use bread flour, not pastry flour, of some well- 
known brand. If you wish to test flour, take up a handful and 
close the fingers tightly over it. If it remains in a lump and shows 
the print of the fingers, it is pastry flour. Bread flour is very 
dry, loose and powdery. It will not keep in shape. Do not raise 
dough in too hot a temperature, neither allow it to set where cold 
air will strike it; about seventy-five degrees is right. Bake loaves 
forty-five to sixty minutes with coal, reducing the heat after first 
half hour: with gas a shorter time. If it gives a hollow sound 
when tapped with the fingers, and will not “sing” it is baked. 
Loaves made from rye, corn meal or any of the coarse flours, 
should be baked in deep tins as the dough is not so elastic as that 
of wheat flour and may push over the edges of a low tin. Coarse 
breads should be baked more slowly after the crust has formed, 
but should be placed at first in a hot oven. When such breads are 
done, wrap at once in a thick cloth to steam the crust, or place so 
air may circulate on all sides of it. The proportions for one 
medium sized loaf of white bread are:— 

1 cup liquid (scalded milk or water) 

2 teaspoons sugar, 1 teaspoon salt 
2 tablespoons lard 

J4 yeast cake in 2 tablespoons warm water 
6 cups flour or a little more 

Use greased pans about nine by four inches. When the loaf 
rises to twice the size, it is ready for the oven. The oven should be 
tested with a piece of white paper, which should turn golden 
brown in five minutes. If baking with coal, have enough fuel in 
the stove when the bread is put into the oven to avoid replenishing 
the fire until the bread is removed. 

WHITE BREAD 
(For rising over night) 

1 cake Fleischmann’s yeast 2 tablespoons lard or melted 

2 quarts liquid (milk and water) butter 

6 quarts sifted flour 2 tablespoons salt 

2 tablespoons sugar 


The Home-Maker's Cookbook 


69 


Dissolve yeast and sugar in the water which should be luke¬ 
warm, add the two tablespoons melted lard or butter and half the 
flour. Beat until smooth, then add balance of flour or enough to 
make a firm dough, and lastly the salt. Knead until smooth and 
elastic. Set aside to rise over night in warm room. In the morn¬ 
ing mould into loaves. Fill well greased pans half full, cover and 
let rise until light or until the loaves have doubled in bulk. 

Bake in gas oven with full heat on for ten minutes, then lower 
gas one-half and bake thirty minutes more. This will make six 
large loaves. 

The recipe can be divided very easily by taking just half of 
the ingredients called for as well as half the yeast cake. The half 
yeast cake you have left over can be kept in good condition for 
several days by re-wrapping in tinfoil and keeping in a cool,*dry 
place. Mrs. J. T. Gale 


RYE DROP CAKES 

1 egg Salt, nutmeg 

1 cup sugar 1 cup flour with 1 teaspoon 

1J/2 cups sour milk soda and 1 teaspoon baking 

powder sifted together 

Rye flour to make right consistency to drop from spoon into 
hot fat like doughnuts. Very nice for breakfast with maple 
syrup or jelly. Mrs. E. W. Bailey, North Tewksbury 


SQUASH 

1 cup boiled squash, sifted 
Y cup sugar 

2 tablespoons butter, melted 
1 teaspoon soda 

Bake in gem pans. Mrs. 

RAISIN 


MUFFINS 
1 cup milk 

1 egg, well beaten 

2 cups flour, salt 

2 teaspoons cream of tartar 
A. H. Richardson, Lowell 

BREAD 


2 cups flour 2 heaping teaspoons baking 

Y 2 cup sugar powder 

Salt 


Sift these together. Mix together one well-beaten egg, one 
cup milk, stir into dry ingredients, then add one-half cup small 
seedless raisins. Put in loaf pan, let rise twenty minutes. Bake one 
hour in moderate oven. G. E. B. 


BRAN BISCUIT 

Mix and sift together one cup flour, four teaspoons baking- 
powder, one teaspoon salt. Add one cup bran. Stir in three- 


70 


The Home-Maker s Cookbook 


quarters cup milk, 2 tablespoons melted butter or shortening. 
(May use one-half cup sour milk with one teaspoon soda.) 

Amy Tingley 


RYE BREAD 

2 cups boiling water 
1 teaspoon salt 
6 cups rye flour 
1 yeast cake dissolved in 
Yi cup lukewarm water 
Put molasses in bread pan, add boiling water with lard, milk, 
flour, salt, yeast. Beat all together well, raise over night, put 
in bread pans in morning to rise and bake. 

Mrs. C. R. Talbot, Brookline 


2 cups milk 
% cup molasses 
6 cups white flour 
1 tablespoon lard 


FRIED BREAD 

Roll bread dough very thin, cut into squares or strips and fry 
in hot lard like doughnuts. Eat hot with maple syrup. Nice for 
breakfast. 

HOT CROSS BUNS 

1 cup scalded milk Y cup sugar 

2 tablespoons lard Yi teaspoon salt 

y 2 yeast cake dissolved in little water 3 cups bread flour 

1 beaten egg Y cup currants 

Yi teaspoon cinnamon 

Mix in morning if needed for supper. Shape into large bis¬ 
cuit, place in pan one inch apart, brush over with a little milk. 
Bake twenty minutes, cool, make a cross on top of each bun, 
using white frosting. Mrs. F. E. Stevens, Newburyport 

SALLY LUNN 

2 cups flour Y cup milk 

1 tablespoon butter or lard 1 egg 

Yi yeast cake 2 tablespoons sugar 

Mix flour and milk, add yeast cake dissolved in a little water, 
then add melted butter and beaten egg. When raised beat well. 
Bake three-quarters of an hour, slowly. 

Mrs. Anna E. Hammett, Newport, R. I. 


SHREDDED WHEAT BREAD 
2 shredded wheat biscuit 1 tablespoon salt 

2 cups corn-flakes Y cup molasses 

Pour over 1 qt. boiling water Yi cup sugar 

1 tablespoon lard 


The Home-Maker's Cookbook 


71 


Let stand until lukewarm. Add one dissolved yeastcake, 
three quarts flour. Mix quite stiff. 

Jennie F. Blodgett, Billerica 


GRAPE-NUTS BREAD 
1 cup grape-nuts 2 cups milk 

J4 teaspoon salt % cup sugar 

1 egg 3 cups flour 

4 teaspoons baking powder 

Heat one cup of the milk and pour over the grape-nuts. Let 
stand a few minutes. Beat egg and add with the other ingre¬ 
dients. Let rise in pan twenty minutes. Bake forty-five minutes 
or more in moderate oven. Mabel E. Harris, Belmont 


NUT BREAD 

2 cups flour 1 egg white beaten stiff 

4 tablespoons sugar 2 heaping teaspoons baking 

1 cup chopped walnut meats powder, 34 teaspoon salt 

1 cup milk 

Mix in order given, let rise one-half hour or more and bake in 
rather slow oven three-quarters to one hour. 

Mrs. Fred L. Roper 


PLUM BROWN BREAD 

1 cup rye meal A little salt 

2 cups flour 1 cup Indian meal 

1 cup raisins 1 cup molasses 

1 teaspoon soda 

Mix with sour milk or water. Steam three and one-half 
hours. M. A. Kennedy 


BERRY MUFFINS 

34 cup butter 1 cup berries 

1 egg 1 cup milk 

4 teaspoon baking powder sifted in }4 teaspoon salt 
2 % cups flour 34 cup sugar 

Cream butter, add gradually sugar and egg well-beaten; mix 
and sift flour, baking powder and salt, reserving one-quarter cup 
flour to be mixed with the berries and added last. The remainder 
of the flour add alternately with milk. 

Mrs. A. F. French, Lowell 


72 


The Home-Maker’s Cookbook 


PLAIN MUFFINS 

6 cups flour 3 tablespoons lard 

2 teaspoons salt 4 tablespoons sugar 

5 teaspoons baking powder 2 well beaten eggs 

2 cups milk 

Makes twenty-four muffins. 

Isa McCulley, Cook at Y. W. C. A., Haverhill 

WALNUT BREAD 

2 cups bread flour 34 cup sugar 

2 teaspoons baking powder 1 teaspoon salt 

Ys, cup milk 1 egg 

Y cup chopped walnuts 

When mixed let stand one-half hour before baking. 

Mrs. J. C. Angus 
Mrs. Smart, Andover 

QUICK RYE BREAD 

2 cups rye or Graham 
1 cup white flour 
1 teaspoon soda in the sour 
milk 

Gertrude E. Bailey 

SCONES 

2 cups flour 3 teaspoons baking powder 

1 teaspoon salt 

Sift these twice and rub in two tablespoons shortening. Beat 
two eggs very light and add one-third cup milk. Mix. Roll one- 
half inch thick and cut three inches square; fold in triangles. 
Brush with milk, sprinkle with sugar. Bake twenty-five minutes. 

Mrs. Howard Foster 

GOLDEN CORN CAKE 
Y cup corn meal 34 cup sugar 

134 level cups flour 1 tablespoon melted butter 

3 teaspoons baking powder 1 egg well beaten 

Pinch of salt 1 cup milk 

Sift together the dry ingredients, add milk, the well beaten 
egg and shortening. Bake in shallow greased pan in hot oven 
twenty minutes. Mrs. Harold J. Patten 


1 cup sour milk 
1 cup sweet milk 
Yl cup sugar 
Yi teaspoon salt 
Bake one hour. 


The Home-Maker s Cookbook 


73 


CORN MUFFINS 

1 e £g 2 tablespoons granulated 

3/2 cup corn meal sugar 

1 cup flour 1 cup sweet milk 

1 teaspoon baking powder 2 tablespoons melted butter 

A little salt 

Martha B. French 
PARKER HOUSE ROLLS 

2 cups scalded milk 4 tablespoons butter 

1 teaspoon salt 1 yeast cake dissolved in 

1 tablespoon sugar 2 tablespoons lukewarm water 

6 cups bread flour 

Put salt, sugar and butter in scalded milk; when lukewarm 
add dissolved yeast cake and four cups flour. Beat thoroughly, 
add two more cups flour, turn out on moulding board and knead 
until smooth and elastic. Return to bowl, and set in a warm place 
to rise. Cut down and let rise again. Turn out on board, and cut 
with a large biscuit cutter, fold over, putting a small piece of butter 
in between, let rise until light, bake about one-half hour. For 
large family, double the amount. 

Mrs. Philip M. Battles 
NUT BREAD 

2 cups flour 3dS cup walnut meats 

2 cups Graham flour Yl cup raisins 

1 cup molasses 1 teaspoon salt 

2 cups milk 1 teaspoon soda dissolved in 

the molasses 

Mix in the order given, and pour into greased bread pan. 
Bake in slow oven one hour. Mrs. Ellen Speke 

CORN BREAD 

3 tablespoons sugar 
Pinch of salt 

2 heaping teaspoons baking 
powder 

2 tablespoons melted butter 

Mrs. James E. Chambers 

PREPARED FLOUR FOR GRAHAM GEMS 
Sift together two cups flour, three teaspoons salt, one and one- 
half teaspoons saleratus. Add two cups Pillsbury’s Graham flour. 


Yv cup meal 
1 egg 

1 cup milk 
lY cups flour 


74 


The Home-Maker's Cookbook 


Mix thoroughly. Prepare as much as desired. Keep in covered 
pail. 

For Six Gems: 

1Y cups of the prepared flour 1 tablespoon brown sugar 

2 tablespoons molasses 1 tablespoon shortening 

1 cup milk, slightly sour preferred 

Mrs. Elma J. Rogers 

ENGLISH ROCK BUNS 

3 cups sifted flour 1 cup sugar 

Pinch of salt 2 tablespoons shortening 

2 teaspoons baking powder Y 2 piece lemon peel cut thin 

Yi teaspoon lemon or vanilla extract 1 cup milk 
1 cup seedless raisins 

Crumble flour, sugar and shortening together first. Drop 
dough from spoon on pans, bake 20 minutes in quick oven. This 
makes about two dozen. Mrs. Robert Barron 

OATMEAL BREAD 

Pour one quart boiling water over two cups rolled oats. 
When nearly cold add one tablespoon lard, two-thirds cup mo¬ 
lasses, one tablespoon salt, one tablespoon sugar, one yeastcake 
dissolved in a little warm water, and enough white flour to make 
quite stiff. Mix with a spoon. Raise over night. Bake in usual 
way. Mrs. John Dupee 

Mrs. Irving R. Shaw, Ballardvale 

RAISIN AND NUT BREAD 

4 cups flour — all white or 2 white and 2 graham 

6 teaspoons baking powder 1 teaspoon salt 

% cup sugar 1 cup seeded raisins 

1 cup broken walnut meats 1 beaten egg 

2 cups milk 

Raise for one-half hour. Bake about forty minutes. 

Marguerite Lee Goodwin 

BAKING POWDER BISCUIT 
1 quart flour 4 tablespoons lard 

4 teaspoons baking powder Wet with sweet milk 

Roll, cut with small cutter, and bake in hot oven about twenty 
minutes till golden brown. 

POPOVERS 

3 eggs 
Pinch of salt 


1J/2 cups sifted flour 
\}/2 cups milk 


The Home-Maker s Cookbook 


75 


Beat eggs together until light add one cup milk, then all the 
flour, beat till very smooth with Dover egg beater, then add the 
other half cup milk and beat well again. Have very hot gem pans, 
fill them half full and bake in hot oven forty minutes. Adding the 
half cup of milk last is what makes them light. 

Miss Emeline S. Burleigh, Newport, R. I. 


NUT BREAD 

3J/2 cups entire wheat flour 2 cups sour milk 

13^2 teaspoons soda x /l cup molasses 

x /i cup raisins C/z teaspoons salt 

3/2 cup chopped nuts 

Sift and mix dry ingredients, add nuts and raisins, beat in 
molasses and milk, bake in the usual way. Inez Beal, Lowell 

BROWN BREAD 

Put in sieve 1 cup flour 1 cup rye flour 

2 cups Indian Meal 1 rounding teaspoon soda 

1 teaspoon salt and sift. 

Add 1 cup molasses, 23/2 cups milk (or milk and water). 
Steam 3 hours. 

If a smaller amount is made, steam the same length of time. 

Mrs. Jesse French 

TOAST 

Please do not make it according to the little boy’s definition: 
“Something you burn on the stove and scrape at the sink”, but 
turn it often until delicately browned on both sides. 


MRS. CAMERON’S NUT BREAD 


2 cups white flour 
13/2 cups graham flour 
Yi cup molasses 
1 teaspoon salt 

Bake in loaf 1 hour. 


2 cups sweet milk 
3/2 cup brown sugar 
1 cup walnuts, chopped 
1 teaspoon soda 
Dorothy P. Roper 


PEANUT BUTTER BREAD 
1 cup milk 2 cups flour 

1 cup peanut butter 3dS cup sugar 

1 egg 5 teaspoons baking powder 

1 teaspoon salt 

Blend milk and peanut butter together. Add well beaten egg. 
Add dry ingredients sifted together. Pour into oiled bread pan. 
Set in warm place to rise 20 minutes. Bake forty minutes in slow 
oven . Miss Annie Penniman, Andover 


76 


The Home-Maker s Cookbook 


SANDWICH FILLINGS 

1. Orange marmalade sprinkled with cocoanut. 

2. Mashed sardines, hard boiled eggs and salad dressing. 

3. Peanut butter creamed with a little water and mixed 
with tomato ketchup. 

4. One-half cup each of cream, dates, walnuts. 

5. Equal parts cheese and finely cut celery moistened with 
salad dressing, seasoned with salt and paprika and a little scraped 
onion. 

6. Ground cheese and sweet cucumber pickles moistened 
with mayonnaise. 

7. Mashed banana with two tablespoons cocoa worked in, 
and mixed with salad dressing. 

8. One-half cup finely minced ham, 2 yolks of hard boiled 
eggs, 1 teaspoon lemon juice, 1 teaspoon butter melted. 

9. Softened marshmallows with chopped nut meats. 

10. Chopped dates mixed with orange juice. Add a pinch 
of cinnamon. 

11. Olives, walnuts, finely chopped ham. 

12. Cream cheese, finely chopped hard boiled eggs, salt, 
pepper, mustard, mayonnaise. 

13. Ham or any meat, hard boiled eggs, celery, nut meats, 
cheese, salad dressing. 

14. Peas, pickles, peanuts, salad dressing. 

15. Minced sardines and cream cheese between brown or 
graham bread. 

16. Chopped prunes, walnut meats, olives, between graham 
bread. 

17. Thin slices of white bread spread with cream cheese, on 
top of this a thin slice of brown bread spread with chopped pickles 
and mayonnaise, then put on another slice of white bread. 

18. Very fine chopped peanuts mixed with salad dressing. 

19. One-half cup dates, one-fourth cup raisins, 2 tablespoons 
citron, 2 tablespoons preserved ginger, one-fourth cup nut meats, 
orange juice. 

20. Ripe olives, pecan meats, pimento, mayonnaise. 

21. Flaked crabmeat, mayonnaise, lettuce and slices of tomato. 

22. Chopped preserved ginger moistened with cream. 


\}/2 cups graham flour 
cup wheat flour 
J /2 cup corn meal 
1% cups sweet milk 


BROWN BREAD 

J /2 cup molasses 
1 teaspoon salt 
1 teaspoon soda 
1 cup raisins 


The Home-Maker's Cookbook 


77 


Dissolve soda in milk. Mix dry ingredients and sift. Add 
molasses and milk. Stir until well mixed. Turn into buttered 
moulds and steam two hours. Mrs. F. D. Corr 


RHODE ISLAND JOHNNY CAKE 
1% cups white corn meal 1 level teaspoon salt 

1 cup flour 2 level teaspoons sugar 

Stir together and add as much boiling water as is necessary 
to thoroughly scald the mixture. Add one cup milk, one teaspoon 
soda. Saute to a crisp brown (drop spoonsful in frying pan) 
using plenty of fat. Mrs. J. W. Nichols, Hathorne 

BAKING POWDER 

2^4 lbs. cream of tartar 1 lb. baking soda 

1 l /i lbs. flour 

Sift six or eight times together and keep in tin boxes. This 
makes 4^ lbs. baking powder and costs about half as much as 
that bought at the store. Mrs. E. H. French 


DATE AND NUT BREAD 
Sift together 1 teaspoon salt 

1 cup Graham flour Add 

1 cup white flour 1 cup milk 

Yl cup sugar cup nuts 

3 teaspoons baking powder 3^ cup dates 

Bake in greased pan thirty-five minutes. 

Mrs. Cogan, Stoneham 


GRAHAM BREAD 


1J/2 cups Graham flour 
H/l cups white pastry flour 
3^2 cup molasses 

Bake as soon as mixed. 


1% cups sour milk 
1 teaspoon soda 
A little salt 

Mrs. Wm. H. Lee 


MUFFINS 

1 egg 2 tablespoons sugar 

1 cup sweet milk l3dS cups flour 

1 tablespoon melted butter 1 heaping teaspoon baking 

powder 

Sift all dry materials together, add melted butter and milk 
and beat well. Mrs. E. H. Bennett 


78 


The Home-Maker s Cookbook 


JOHNNY CAKE 

1 cup flour Saltspoon of salt 

Yl cup corn meal Y cup sugar 

2 teaspoons baking powder 1 egg 

1 cup milk 

Mix dry ingredients, add the liquid. Bake twenty minutes in 
hot oven. Mary Agnes Corr 

NUT BREAD 

2 heaping teaspoons baking 
powder 
1 egg 

1 cup nut meats 
beat egg and milk, sift the dry 
Bake one hour. 
Janesville, Wis. 


cups flour 
Yt CU P sugar 
1 teaspoon salt 
1 cup milk 

Mix all the dry ingredients 
ingredients in, add the chopped nut meats. 

Miss Fifield 


Mrs. Howard Foster 
NEVER FAIL JOHNNY CAKE 


1 cup bread flour after sifting 
1 cup corn meal 
Yi cup sugar 

1 cup sour or buttermilk 

2 tablespoons dripping 


Yi teaspoon soda dissolved in 
a little hot water 
1 teaspoon baking powder 
1 teaspoon salt 
1 egg 


Before putting cake together, put an iron spider on the stove 
to heat, add one teaspoon grease to grease the spider. Then pro¬ 
ceed with the cake making. Add salt and baking powder to sugar, 
flour and corn meal, sift into bowl; add milk and dripping, then 
egg and soda and beat until smooth. Put into spider and bake 
twenty minutes in moderate oven. By using spider, from ten to 
twelve minutes are saved in the baking. 

Mrs. James Fairgrieve 


CHEESE DROP BISCUIT 


1 level cup flour 
Y CU P water 
1 tablespoon butter or fat 

Bake about twelve minutes. 

1 cup rye flour 
1 cup molasses 
1 teaspoon baking powder 


Y teaspoon salt 
3 teaspoons baking powder 
8 level tablespoons grated 
cheese 

Mrs. Joseph W. Jordan 

2 cups Indian meal 
2 teaspoons soda 
Y 2 teaspoon salt 


BROWN BREAD 


The Home-Maker's Cookbook 


79 


Sift all dry ingredients together, add molasses in which you 
have melted a mixing spoonful of shortening; add milk or water 
enough for a soft dough. Place in a five-pound pail set inside a 
ten-pound pail with plenty of boiling water, and bake three hours 
in the oven. — In loving memory of Maria T. Delano 


DATE BREAD 


1 cup brown sugar 
1 cup chopped nuts 

1 cup chopped dates 

2 cups Graham flour 


2 cups flour 

1 teaspoon salt 

5 teaspoons baking powder 

2 cups milk 


t egg 

Put sugar into mixing bowl, add nuts, dates, Graham flour, 
add white flour sifted with baking powder and salt, then beaten 
egg mixed with milk. Mix well and divide into two greased and 
floured loaf pans. Bake for one hour with moderate heat. 


GRIDDLE CAKES 

1 cup cooked cream of wheat 1 beaten egg 

1 cup white flour 1 cup sweet milk 

1 teaspoon baking powder 1 teaspoon salt 

Mrs. Susan Farmer 


SCOTCH SCONES 

2 heaping cups flour 2 tablespoons sugar 

2 heaping teaspoons baking powder 1 tablespoon butter 
1 teaspoon salt 1 egg 

lJ /2 cups milk (or less) 

Mix same as biscuit dough and roll out small portion. Cut 
in quarters and “fry” on hot griddle that has been floured but 
not greased. Watch carefully and turn when underside has 
browned a bit. If they get browned too much, dust with flour 
after they are all done. (Do not use too much milk.) 

Rena M. Trull 


HEAVENLY BISCUIT 

1 egg 2 teaspoons cream of tartar 

1 cup milk 1 teaspoon soda 

1% cups flour yi cup melted butter 

Mix in order given. Bake in iron gem pans. 

Mrs. D. L. Page, Lowell 


80 


The Home-Maker s Cookbook 


SWEDISH COFFEE BREAD 

1 egg 1 yeast cake dissolved in a 

1 cup sugar little cold water 

1 pt. sweet milk 1 sifter of bread flour 

34 pt. water 

12 cardamon seeds ground and added to egg and sugar 
Add milk, water, yeast and flour, stirring well. Set in morning 
to bake late in afternoon. Miss Austin 

BUTTER SCOTCH BISCUIT 

2 cups bread flour 4 tablespoons butter 

5 teaspoons baking powder cup milk 

J4 teaspoon salt 

Sift dry ingredients, working in butter with finger tips. Add 
milk, stirring it in with knife. Roll thin, spread with one-third 
cup butter creamed with three-quarters cup brown sugar. Roll 
up like jelly roll; cut off pieces one inch thick. Bake in round 
greased muffin tins. M. A. Nichols, Salem 

GERMAN BREAD 

Scald 1 cup milk 34 CU P sugar 

Add 34 cup butter 34 teaspoon salt 

When lukewarm add one-half yeast cake dissolved in one- 
quarter cup lukewarm milk, one egg well beaten, one-half cup 
raisins, flour to make stiff sponge. Mrs. C. Streckwald 

CORN FLAKE MUFFINS 

1 egg 1 heaping cup corn flakes 

34 cup sugar 3 teaspoons baking powder 

1 cup milk 1 cup flour 

Bake in hot oven twenty to twenty-five minutes. 

Mrs. L. E. Small 

SPIDER CORN CAKE 
1 y cups Indian meal 34 cup sugar 

34 cup white flour 1 egg 

1 teaspoon soda 2 cups sour milk 

34 teaspoon salt 

Put two tablespoons shortening in hot spider, pour in the mix¬ 
ture, over this pour one cup sweet milk; do not stir, bake in hot 
oven. Mrs. Emelia Frost 


1 snappy cheese 
1 hard boiled egg 
4 pimentos 


SANDWICH FILLING 

1 doz. stuffed olives 
Salt and pepper to taste 
34 cup melted butter 


The Home-Maker's Cookbook 


81 


Mash cheese and egg yolk, put egg white, olives and pimentos 
through chopper and add to cheese and egg yolks; mix well, then 
add melted butter, salt and pepper. Mrs. Fred Roper 

DIXIE BISCUIT 

3 pints flour Salt 

2 tablespoons sugar Lard size of egg 

2 eggs 1/2 yeast cake dissolved in 

little water 

Mix butter, sugar and eggs together, then the yeast cake, 
milk and flour. Start about 10.30 A.M., roll out about four P.M. 
and let rise. Mrs. W. M. Bennett, Medford Hillside 


PRIZE BREAD 
(Four Loaves) 

4 quarts flour 134 qts. liquid (milk and water) 

2 heaping tablespoons sugar 1 tablespoon lard 

1 heaping tablespoon salt 1 yeast cake 

Sift flour and salt into bread mixer. Dissolve sugar and yeast 
in a bowl. Then melt lard and add to the sugar and yeast. Add 
water to this and mix into flour. Mix until all separates from 
mixer, then wrap it up good and let it rise over night. In the 
morning if it has risen to double its size, it is ready to mould out. 
Flour the board and knead bread. Marion E. Foster 


SEA FOAM ROLLS 

Pour one pint of scalding hot milk on one tablespoon butter, 
one tablespoon sugar and one teaspoon salt. Mix well. When 
cool add one-half yeast cake and three cups flour. Set to rise for 
three or four hours and add flour to knead. Raise again and 
knead dough again and roll out into thickness of one inch. Cut 
into biscuits. Roll each biscuit into an oblong shape. Brush with 
butter and fold over. Brush tops with butter. Let rise until very 
light. Bake in hot oven. Mrs. Emma Anderson, E. Lynn 


BREAD STICKS 


1 cup scalded milk 
34 cup butter 
134 tablespoons sugar 
34 teaspoon salt 

Add butter, sugar and i 
solved yeast cake, white of 


1 yeast cake dissolved in 
34 cup lukewarm water 
1 egg white 
3J34 cups flour 

to milk, when lukewarm add dis- 
; well beaten, and flour. Knead, 


82 


The Home-Maker s Cookbook 


let rise, shape, let rise again and start baking in a hot oven, re¬ 
ducing heat that strips may be crisp and dry. 

To shape strips: first shape as small biscuits, roll on board 
(where there is no flour) with hands until eight inches in length, 
keeping of uniform size and rounded ends, which may be done by 
bringing fingers close to, but not over, ends of strips. 

Mrs. E. T. Bowen, Laconia, N. H. 

DUMPLINGS I. 

With every cup of flour use one heaping teaspoon baking 
powder, one-half teaspoon salt; use milk to stir as stiff as possible 
with strong spoon, having a little dust of flour that is not mixed 
in. Dip the spoon in the stew, then in dough, cutting off small 
pieces not larger than hen’s egg, as they expand to twice their 
size; lay around on top of the stew, then draw the pan they are 
cooking in back on the stove so they will not burn, keeping just 
boiling slowly (this is the secret); leave the cover off until the dump¬ 
lings are like puff balls, then put the cover over them until they 
are cooked. Allow about twenty minutes for cooking. 

Mrs. Roscoe Millett 

DUMPLINGS II. 

1 pint flour sifted with Add 

2 even teaspoons baking powder 2 eggs well beaten 

3^2 teaspoon salt % cup milk 

2 even tablespoons butter (mix well) 

Drop in boiling broth, cover tight, boil ten minutes. 

Mrs. A. H. Howe, Los Angeles 

BREAKFAST CAKE 

2 teaspoons baking powder 
sifted with 1 cup flour 
1 heaping tablespoon corn 
meal 

Mrs. Frank W. Sears, Brockton 

TIME TABLE FOR BAKING 
Bread — white — loaf 45-60 minutes 

Bread — Graham 35-45 minutes 

Baking powder biscuit 12-15 minutes 

Gems or muffins 25-30 minutes 


1 beaten egg 
Little salt 
3^2 cup sugar 
1 cup milk 


CAKE 


“With weights and measures just and true, 
Oven of even heat; 

Well buttered tins and quiet nerves, 
Success will be complete.” 


FRUIT CAKE 

J4 lb- butter 1 teaspoon spices and nutmeg 

x /l lb. flour 2 lbs. raisins 

3^2 lb. sugar 2 lbs. currants 

5 eggs J4 lb. citron 

% cup molasses—fill cup with brandy 

Juice of 1 lemon and the grated rind 

Mrs. C. H. Battles 

(This recipe was used in the olden days for the Tewksbury 
girls’ wedding cakes.) 

ROLL JELLY CAKE 

4 eggs 1 teaspoon cream of tartar 

1 cup sugar 3^2 teaspoon soda 

1 cup flour Pinch salt 

This will make two cakes. Spread thin on long tins. As soon 
as baked turn from the tins, spread jelly over the cake and roll it 
up immediately. This will not break in rolling, if there is not too 
much flour. It will keep some time and is acknowledged by all who 
try it to be the best they ever saw. Mrs. Joel Baldwin 

COCOANUT CAKE 

3 tablespoons butter 1 teaspoon orange extract 

1 cup sugar 2 teaspoons baking powder 

2 eggs separated 2 cups flour 

1 cup milk M teaspoon salt 

1 cup shredded cocoanut 

Beat butter and sugar until creamy; add yolks of eggs well 
beaten, milk, extract, flour sifted with baking powder and salt. 
Add cocoanut and the whites of eggs beaten to a stiff froth. Put 
into a buttered and floured cakepan and bake in a moderate oven 
for 30 minutes. Mrs. James Hepburn 


LAZY CAKE 

% cup butter, melted 134 cups flour 

1 cup sugar 2 teaspoons baking powder 

2 eggs broken into cup melted butter Pinch of salt 

Fill balance of cup with milk 1 teaspoon vanilla 


84 


The Home-Maker s Cookbook 


Put flour, salt, sugar and baking powder in bowl and pour 
eggs, butter, milk and vanilla over them and beat well. 

Mrs. Harry Pasho, Billerica 


WORTH WHILE CAKE 
Place sifter in mixing bowl, putting in 
1 cup sugar 1 level teaspoon soda 

\}/2 cups sifted flour 2 level teaspoons cream of 

tartar 

Sift all these ingredients into bowl. Put into teacup whites of 
two eggs. Add enough melted butter to half fill the cup. Add 
milk to fill the cup. Add these to mixing bowl, with flavoring and 
beat five minutes. Another loaf or two layers can be made like¬ 
wise with the yolks. Mrs. Royal Stevens 


ECONOMY CAKE 


1 cup light brown sugar 
Y 2 cup sugar, scant 
1 egg (yolk only) 
y 2 cup sour milk 


J /2 teaspoon soda dissolved in 
sour milk 
2J/2 cups flour 

1 cup chopped raisins, spice 


y cup chopped walnuts 
Make frosting of white of egg after using yolk. Bake 
bread tin three-quarters of an hour. Miss Cate, Danvers 


CUSHION CAKE 

1 cup sugar y cup sweet milk 

14 cup butter % teaspoon soda 

2 eggs, well beaten 2 cups flour 

1 teaspoon cream of tartar 

Divide the batter and in one half put two tablespoons mo¬ 
lasses, one-fourth teaspoon clove, a little nutmeg and cinnamon, 
one cup raisins. Put dark in tin and bake twenty minutes. Re¬ 
move carefully from oven, spread light part on top, beginning at 
outer edge of cake and work into the center, so it will not fall. Re¬ 
turn to oven and bake twentv minutes longer. 

Mrs. E. H. King 


ROYAL LOAF CAKE 

Vyi cups sugar W/l cups flour 

y cup butter 3 even teaspoons baking 

4 eggs powder 

% cup milk 1 teaspoon flavoring 

Icing: One cup granulated sugar and one-third cup water 
boiled to thread. Beat white of egg very light. Add two tea- 


The Home-Maker’s Cookbook 


85 


spoons of granulated sugar and whip another minute. Add boiling 
syrup and beat until ready to spread on cake. 

Mrs. Ethel F. Hallett 
FUDGE CAKE 

Cream one cup of sugar and butter size of an egg. Add yolks, 
(unbeaten) of two eggs. Dissolve one level teaspoon of soda in 
one-half cup of milk and add to above one and one-fourth cups 
flour (no more) and beat; then take one-half cup cocoa or choco¬ 
late mixed with one-half cup milk and set on stove to heat. Add 
same to the above mixture while hot. Add vanilla and beat well. 

Mrs. C. Streckwald 


WELLESLEY FUDGE CAKE 
134 cups sugar 234 cups pastry flour 

34 cup butter 1 teaspoon cream of tartar 

3 eggs 34 teaspoon soda 

1 cup milk Salt 

34 cup walnuts 134 squares chocolate 

Separate eggs. Beat whites stiff and fold in last. 

Frosting 

134 cups confectioners’ sugar 134 tablespoons butter 

34 square chocolate 34 CU P m ilk 

Salt 34 teaspoon vanilla 

Cook three minutes. Mrs. Larkin Chandler 


SPONGE CAKE 


4 eggs (beaten separately) 
1 cup sugar 
34 cup potato flour 
Pinch salt 

Bake in slow oven. 


34 cup bread flour 
1 teaspoon baking powder 
5 tablespoons water 
1 teaspoon vanilla and lemon 
Mrs. John A. Johnson 


1 cup sugar 
34 cup butter 

1 cup sour milk 

2 cups flour 


EGGLESS CAKE 

1 cup raisins 
1 teaspoon soda 
1 teaspoon cinnamon 
34 teaspoon cloves 
34 teaspoon nutmeg 

M. E. Harris, Belmont, Mass. 


Whites 10 eggs 
134 cups sugar 
Lemon flavoring 


SEAFOAM CAKE 

1 rounding cup flour 
34 teaspoon cream of tartar 
mixed in flour 


86 


The Home-Maker s Cookbook 


Beat whites to a stiff froth. Sift sugar in, then add flour in 
which cream of tartar has been mixed. Stir slightly, just enough 
to mix the flour. Bake one hour. When the sizzling sound ceases, 
the cake is done. Mrs. H. J. Dinsmore, Westmoreland 


RIBBON CAKE 

3 eggs Yi cup milk 

Y cup butter 2 cups flour 

1 cup sugar 1 teaspoon cream of tartar 

Y teaspoon soda 

Bake in three tins. After taking out two layers, add to 
remainder: 1 cup fruit, 2 tablespoons molasses, spices. 

Mrs. H. Hopkins, Westmoreland, N. H. 


RIBBON CAKE 

2 cups sugar 1 cup sweet milk 

3 eggs 3 cups flour 

YL cup butter 1 teaspoon soda 

Add a little salt and flavor with essence of lemon or almond. 
Put half the above in two oblong pans. To the remainder add one 
tablespoon of molasses, one large cup of raisins stoned and chopped, 
a quarter of a pound of citron sliced, 1 teaspoon cinnamon, one- 
half teaspoon each of clove and allspice. Grate in a little nutmeg 
and add one tablespoon of flour. Put into two pans of same size 
and shape as those above. Put the sheets together while warm, 
alternately with a little jelly or raspberry jam between. Cut in 
thin slices for the table. It will cut most easily the day after it is 
baked. It can be baked in one large pan without the fruit, pouring 
in the dark and light in alternate layers. When baked thus it is a 
handsome marble cake. ’It can also be baked in three pans, 
with two plain layers, with a dark layer between. 

Mrs. M. E. Littlefield 


CHOCOLATE CAKE 
13^2 cups sugar 3 eggs 

Y CU P butter Yl cup milk 

3 squares Baker’s chocolate Y teaspoon soda 

3 tablespoons sugar 1 teaspoon cream of tartar 

3 tablespoons boiling water 1 % cups flour 

Cream butter and sugar together. Melt chocolate, add boiling 
water and three tablespoons of sugar. Stir until glossy. Add to 
the sugar and butter, yolks of eggs well beaten, then milk. Sift 
soda and cream of tartar with flour into the mixture, and lastly, 
whites of eggs well beaten. 


The Home-Maker s Cookbook 


87 


Frosting 

1 cup sugar y 2 cup water 

Boil until it strings, whip white of egg stiff, add syrup slowly, 
beating all the time. Cut marshmallows on top of cake while hot. 
Pour frosting over all when cool. Mrs. Melvin G. Rogers 

ICE CREAM CAKE 

1 cup butter rubbed to a cream with 3^2 cups flour 

2 cups white sugar 2 teaspoons baking powder 

1 cup sweet milk Whites of 8 eggs 

Bake in jelly tins and put together with boiled icing, flavored 
with orange to spread on thick. Mrs. Eliot H. French 


EGYPTIAN NUGGET CAKE 
Cream one-half cup butter, add very gradually one-half cup 
sugar, then the beaten yolks of four eggs, three tablespoons choco¬ 
late dissolved in three tablespoons of hot water, (just let that come 
to a boil); one-half cup milk, then beat in one cup of flour vigor¬ 
ously. Add to this three-quarters of a cup of flour and one heaping 
teaspoon baking powder, one-half teaspoon vanilla. Beat well, 
and lastly fold in the whites of four eggs. Bake in layer tins; if 
round, use three. 

Filling 

1 cup ground walnuts 2 eggs 

3 teaspoons powdered sugar 1 cup whipped cream 

Salt 

Beat yolks and whites of eggs separately. Mix all together 
and let stand in a cool place a few minutes before putting on 
cake. Use plain frosting on top. Mrs. Lilly Douglas 


WELLESLEY LOAF CAKE 
K cup butter iy cups flour 

1 cup sugar %y level teaspoons baking 

Yolks 2 eggs powder 

x /l cup milk Whites 2 eggs 

Yi teaspoon vanilla 2 squares chocolate 

Cream butter and sugar gradually while beating constantly; 
then add yolks of eggs beaten until thick; milk and flour mixed and 
sifted with baking powder. Add whites of eggs beaten until 
stiff, chocolate melted and vanilla. Turn into a buttered and 
floured pan and bake in a moderate oven from thirty-five to forty 
minutes. Mrs. H. B. Mason 


88 


The Home-Maker's Cookbook 


FRUIT CAKE WITHOUT EGGS 
cup sugar 4 tablespoons butter 

J /2 cup molasses 1 teaspoon each, cassia, nut- 

1 cup sour milk meg, clove 

1 cup raisins 1 teaspoon soda 

cups flour 3^2 teaspoon salt 

Mix and sift flour, spices and soda. Cream butter, add sugar, 
molasses and sour milk to sifted mixture and raisins. Bake in a 
slow oven. Mrs. Samuel Crown 

LIGHTNING CAKE 

cup butter 1 cup sugar 

2 eggs 134 cups flour 

Milk 134 teaspoons baking powder 

Melt butter, drop in the eggs and fill cup with milk. Sift 
sugar with flour and baking powder. Pour contents of cup into 
dry ingredients and beat thoroughly. 

Mrs. Albert J. Trull 

SUNSHINE CAKE 

6 egg yolks beaten light 3dS teaspoon cream of tartar in 

(250 turns of beater) % cup sifted flour 

1 cup sugar added gradually 6 egg whites beaten stiff 

Mix in order given; turn into Angel Cake pan and bake forty- 
five minutes in moderately slow oven. 

Frosting 

Juice of one lemon thickened with confectioners’ sugar. 

Kate Lynch, Danvers 

CHOCOLATE FROSTING 
13^ cups sugar Piece of butter 

10 tablespoons milk 2 squares chocolate 

Let come to hard boil for about one minute. Set aside to cool 
and then beat until thick so as to spread. 

Mrs. Howe, Los Angeles 

EGGLESS SPICE CAKE 

1 cup sugar 2 cups flour sifted with 

Y 2 cup butter 1 teaspoon each soda, cinna- 

1 cup sour milk mon 

1 cup floured raisins 3^2 teaspoon cloves, nutmeg 

Bake in a slow oven. Mrs. Ashton, Andover 


The Home-Maker s Cookbook 


89 


OLD FASHIONED GINGER CUP CAKES 
cup sugar cups flour 

Yi cup molasses 1 teaspoon lemon 

M cup butter and lard 1 teaspoon ginger 

cup hot water \y teaspoons soda 

? eggs 

Put butter and lard in hot water and let stand one-half hour 
before baking. Mrs. E. M. Davenport 

ICE WATER SPONGE CAKE 
cups sugar y cup ice water 

iy cups flour iy teaspoons baking powder 

3 eggs 

Beat yolks and sugar and one tablespoon water very thor¬ 
oughly. Add balance of water, flour, baking powder and whites of 
eggs beaten stiff. Mrs. N. B. Reed, Lowell 

HOT WATER SPONGE CAKE 

1 cup sugar 1 teaspoon baking powder 

2 eggs well beaten sifted in 

1 cup flour 

Stir well together, then add one-quarter cup of boiling water. 
Bake quickly. Mrs. John Trull 

SPONGE CAKE 

Beat three eggs, yolks and whites together, two minutes; 
add one and one-half cups sugar and beat five minutes; one cup 
flour with a teaspoon of cream of tartar and beat two minutes. 
One-half cup cold water with one-half teaspoon of soda dissolved 
in it and beat one minute. Flavor to taste and add a little salt 
and another cup of flour and beat one minute. Observe the time 
exactly and bake in rather a deep cake tin in moderate oven. 

Mrs. Herbert A. King, Billerica 


3 eggs 

2 cups brown sugar 
1 cup shortening 
1 lb. raisins (seeded) 


Drop from spoon 


ROCKS 

Yl lb. walnuts chopped fine 
%y cups flour 

1 teaspoon cinnamon 
1 teaspoon soda 
2 teaspoons cream of tartar 


Mrs. E. W. Bailey, No. Tewksbury 


90 


The Home-Maker s Cookbook 


NUMBER CAKE 


1 cup butter 1 cup currants 

2 cups sugar 1 cup milk 

3 cups flour 1 level teaspoon soda 

4 eggs 1 heaping teaspoon cream of 

tartar 

1 teaspoon nutmeg 

This makes two loaves. Mrs. Emily B. Foster 


CHOCOLATE MOCHA CAKE 
Cream together one large tablespoon butter, one cup sugar, 
yolk of one egg. Stir in three-quarters cup milk, one-quarter tea¬ 
spoon salt, one cup flour with one rounded teaspoon baking 
powder sifted into it. Melt over steam two squares unsweetened 
chocolate, stir well, adding the stiffly beaten white of the egg. 
Bake in two layers in nine-inch Washington pie tins in a fairly 
hot oven about twenty-five or thirty minutes. When cool, fill 
and ice with the following: 

1 cup confectioners’ sugar 1 teaspoon vanilla 

1 large tablespoon butter 2 teaspoons dry cocoa 

2 tablespoons very strong black coffee 
Beat together until creamy and cover top and sides of cake 
completely. Alice Doherty, Danvers 


WEDDING CAKE 

lb- butter 34 cup Maraschino cherry juice 

34 lb. sugar 1 lb. raisins 

4 eggs — adding whites last 1 lb. currants 

2 tablespoons molasses 6 oz. citron, shredded 

34 teaspoon soda (scant) dissolved 1 small jar Maraschino cher- 
in 2 tablespoons milk ries 

34 teaspoon clove, mace, nutmeg, 10 oz. flour 
cinnamon 

Bake in moderate oven about two hours. 

Alice E. Ramsay 


1 cup brown sugar 
1 cup sour milk with 
1 teaspoon soda 
34 cup butter 


DATE CAKE 

2 cups flour with 
34 teaspoon cream of tartar 
34 teaspoon cinnamon 
34 teaspoon cloves, salt 


34 lb. dates, stoned and chopped 
Bake in slow oven one-half hour. Miss Penniman 


The Home-Maker s Cookbook 


91 


ECONOMICAL CHOCOLATE CAKE 
4 tablespoons butter 1 }/% cups flour sifted 

1 cup sugar 1 teaspoon vanilla 

1 egg Pinch salt 

cup sour milk with y cup boiling water 

1 teaspoon soda 2 tablespoons cocoa 

Add sour milk and soda to creamed butter and sugar. Then 
sift in flour and salt. Add vanilla. Lastly, add cocoa dissolved in 
boiling water. Mrs. M. Nichols, Salem 


ORANGE SPONGE CAKE 
1 cup sugar Pinch salt 

1 large cup flour 4 tablespoons orange juice 

1 rounded teaspoon baking powder 3 eggs, whites beaten sep¬ 
arately and added last 

Frosting: Orange and lemon juice mixed with confectioners’ 
sugar to spread. Mrs. Meister 


INEXPENSIVE NUT CAKE 

One cup sugar, one egg and yolk of another, small half cup 
softened but not melted butter. Put all in mixing bowl and with 
large egg beater beat until like cream. Add one-half cup sweet 
milk and one and three-fourths cups pastry flour with one tea¬ 
spoon cream of tartar and one-half teaspoon soda sifted in; pinch 
of salt, little vanilla and one-half cup chopped nut meats. 

Mrs. Philip M. Battles 


COCOANUT CAKE 


}/2 cup butter creamed }/% CU P milk 

1 cup sugar 1% cups flour 

y 2 cup shredded cocoanut 1 teaspoon baking powder 

2 eggs beaten with spoon sifted in flour 

1 teaspoon vanilla 

Prepare in order given. Bake in slow oven thirty-five to 
forty minutes. 

Frosting 


Butter size small egg Confectioners’ sugar 

3 teaspoons hot milk teaspoon vanilla 

Shredded cocoanut 

Mrs. F. Arthur Osterman 


92 


The Home-Maker s Cookbook 


LAYER CAKE 

% cup butter 1 cup milk 

1 cup sugar 1% cups flour 

1 egg 4 teaspoons baking powder 

1 teaspoon vanilla Y teaspoon salt 

Cream butter and sugar; add well beaten egg, flavoring, half 
the milk and beat well. Add one-half the flour sifted with salt 
and baking powder. Add remainder of milk and flour and beat 
well. Bake in two or three cake tins in moderate oven fifteen or 
twenty minutes. Use any filling or frosting. 

Mrs. W. S. Nichols, Montpelier 

WEDDING CAKE 

1 cup butter 2J4 cups flour 

%Y cups sugar 4 cups seeded raisins chopped 

1 nutmeg grated 6 cups currants 

2 teaspoons cinnamon 2 teaspoons baking powder 

1 teaspoon cloves Yl CU P molasses 

6 eggs, separating whites from yolks Yl cup fruit juice 
4 cups shredded citron 

Cream butter with one-half of sugar. Add spices, remainder 
of sugar mixed with beaten eggs. Beat mixture five minutes. Add 
beaten whites, mix flour with fruit; add to first mixture. Stir 
baking powder into molasses and fruit juice, adding to other mix¬ 
ture, stirring thoroughly. Line a large cake pan with oiled paper 
and fill alternately with batter and shredded citron. Bake in a 
moderate oven four hours or steam two and one-half hours and 
then bake one and one-half hours, or simplest of all send to a bake 
shop to be baked. Mrs. Annette Manny 

CREAM SPONGE CAKE 
l }/2 cups flour 1 teaspoon vanilla 

1 cup sugar Pinch of salt 

2 teaspoons baking powder 2 eggs 

Break eggs in cup and fill cup with cream. Beat all together 
and bake in a moderate oven. 

Mrs. Linton Moore, Hancock, N. H. 

LAYER CAKE WITH RAISIN FILLING 
Y CU P butter 1 teaspoon cream of tartar 

1 cup sugar, creamed Yi teaspoon soda 

Yl cup milk Salt 

V /2 cups flour Lemon extract 

2 eggs, beaten separately 


The Home-Maker s Cookbook 


93 


Bake in two round tins. 

Yum Yum Frosting: 

Put white of one egg, one cup sugar, three tablespoons cold 
water into bowl or double boiler over hot water and beat about 
seven minutes with Dover egg beater. Into one-half of same add 
one-half cup seeded raisins. Flavor to taste and spread between 
layers, using the plain for frosting the top of cake. 

This recipe is also nice with a chocolate frosting between the 
layers. Mrs. V. E. Darling 

ENGLISH FRUIT LOAF 
1 lb. seeded raisins Pinch salt 

1 lb. currants 2 eggs 

2 cups brown sugar 2 cups milk 

8 even tablespoons butter or lard 4 even cups flour 

1 teaspoon ground ginger 3 or 4 pieces lemon peel cut 

1 teaspoon cinnamon, pinch cloves thin; 34 that amount citron 
1 teaspoon nutmeg 2 large teaspoons soda sifted 

with flour last of all. 

Bake in slow oven two hours. Makes two large loaves. 

Mrs. J. E. Chambers 


APPLE 

1 cup sugar 
34 cup shortening 
1 egg beaten well 
1 cup apple sauce 
1J4 cups flour, nutmeg 


SAUCE CAKE 

1 heaping teaspoon soda dis¬ 
solved in one tablespoon 
hot water 

1 cup raisins, chopped 
Salt 


Mix the soda with the apple sauce. 


Mrs. Emily Foster 


1 cup sugar 
cup butter 
34 cup milk 
134 cups flour 


cup sugar 

1 tablespoon butter 
34 cup milk 
Beaten yolks 4 eggs 


LAYER CAKE 
White Part 
Salt 

34 teaspoon soda 
1 teaspoon cream of tartar 
Beaten whites 4 eggs 
34 teaspoon vanilla 
Yellow Part 

34 teaspoon soda 
1 teaspoon cream of tartar 
sifted with 1 cup flour 
34 teaspoon vanilla 


94 


The Home-Maker s Cookbook 


Dark Part 

Dissolve one square chocolate in a little hot water, one table¬ 
spoon sugar, one teaspoon vanilla. Add to this one cup of batter, 
part white and yellow. Bake in square tins. 

Filling 

One square of chocolate dissolved in one cup boiling water, 
three-quarters cup sugar, one tablespoon butter. Let come to a 
boil. Add heaping tablespoon cornstarch dissolved in one-half 
cup cold water. Stir until smooth; add vanilla. Frost with choc¬ 
olate icing. Mrs. F. E. Stevens, Newburyport 


ORANGE 

34 CU P butter 

1)4 cups sugar (sifted) 

3 egg yolks 
Salt 


LAYER CAKE 
% cup milk 
234 cups flour 

3 teaspoons baking powder 
1 tablespoon orange extract 


Whites 3 eggs beaten stiff added last 
Mix as butter cake and bake in two well greased layer cake 
pans twenty minutes in a moderate oven. Cool and cut each into 
two parts and make four layers and fill with orange filling. 

Orange Filling 

One egg beaten, rind of one orange and juice of half an orange 
and frosting sugar enough to spread smoothly. 

Mrs. H. J. Patten 

WALNUT CHOCOLATE CAKE 
34 cup chocolate powder 1 cup sugar 

34 cup butter 2 egg yolks 

134 cups flour 234 teaspoons baking powder 

34 cup milk 2 tablespoons hot water 

1 cup walnut meats 1 teaspoon vanilla Salt 

Cream butter and sugar, add yolks of eggs well beaten and 
flour with which baking powder has been sifted; milk and choc¬ 
olate moistened with hot water. Beat well, add walnut meats. 
I sometimes bake in pie tins and spread half of cake with chocolate 
powder moistened with a little boiling water. Flavor with vanilla 
and frost with white frosting with half nut meats over cake. 

Mrs. C. A. Young 


134 cups sugar 
2 eggs 

34 cup butter 


ROCHESTER JELLY CAKE 
% cup milk 
2 heaping cups flour 
1 teaspoon cream of tartar 
34 teaspoon soda 


The Home-Maker s Cookbook 


95 


Dissolve last two ingredients in the milk. Put half of above 
mixture in Washington pie tins. To the remainder add one tea¬ 
spoon molasses, one-half cup chopped raisins; cinnamon, cloves, 
allspice and nutmeg to fill one-half teaspoon; one tablespoon flour. 
Put sheets of cake together with jelly while hot. 

Mrs. O. J. Darby, Billerica 


PINEAPPLE CAKE 

M cup butter 2 teaspoons baking powder 

1 cup sugar 1 cup pineapple liquid drained 

2 eggs from can of pineapple, also 

2 cups flour little pulp 

Cream butter and sugar; add eggs well beaten, sifted flour 
and baking powder, then liquid pineapple. Beat well and bake in 
a moderate oven. Mrs. W. Leaver 


MY OWN NUT CAKE 

Cream together one cup sugar, one-fourth cup butter, then 
add two beaten yolks of eggs, one-half cup milk, then beat again; 
one and three-quarters cups flour, two teaspoons baking powder, 
one-fourth pound walnut meats; beaten whites of two eggs. Mix 
in order given, bake about thirty-five minutes in a moderate oven. 

Florence L. Garlick 


2 lbs. flour 

7 teaspoons baking powder 
1 teaspoon salt 

1 teaspoon mixed spice (clove, 
nutmeg and cinnamon) 

Rub in lb. butter 


ENGLISH SPICE CAKE 
1 lb. sugar 


1 pkg. Not-a-Seed raisins 
34 pkg. currants 
3^ lb. lemon or orange peel 
cut fine 

34 cup walnut meats cut fine 
2 beaten eggs 

Mix all with milk. Mix in order given and bake in a moderate 
oven about one and one-half hours. Mrs. Ellen Speke 


PARK ST. OR SODA SPONGE CAKE 


2 cups sugar 
1 cup milk 

1 teaspoon cream of tartar 
J4 teaspoon soda 

This makes two pans. 


34 cup butter 

3 cups flour 

4 eggs 

Flavor to taste 
Miss M. F. Spaulding 


96 


The Home-Maker s Cookbook 


Yi cup butter 

1 cup sugar 

2 eggs 
Pinch salt 

cup milk 


NUT CAKE 

2 cups flour 
3^2 teaspoon soda 
1 teaspoon cream of tartar 
1 cup broken walnut meats 
Flavoring 

Mrs. Patrick Nash 


CHOCOLATE NUT CAKE 

yi cup butter 2^ teaspoons baking powder 

1 cup sugar 3^2 cup milk 

2 eggs 3^2 cup chopped meats 

1Y cups flour 2 squares melted chocolate 

Cream butter, add sugar gradually. Add eggs well beaten. 
Mix and sift flour and baking powder; add milk, nuts and melted 
chocolate. 

Frosting 

1 cup granulated sugar 1 tablespoon marshmallow 

3^ cup thin cream cream 

Y cup nut meats Y. teaspoon vanilla 

Mix sugar and cream; boil until it hairs slightly. Then place 
in dish of cold water until partly cooled. Then add marshmallow 
cream, vanilla and nut meats. Beat, but do not stir, until thick 
enough to spread on cake. 

Dorothy B. Cutler, E. Jaffrey, N. H. 

AUNT ETTA’S WEDDING CAKE 


2 cups butter 
4 cups flour 
2 cups sugar 
10 eggs 

1 cup strawberry preserves 
1 cup molasses 

More reasins may be added 
large or three small loaves. 

Mrs. Rockwell Richardson, Dracut 


Almost 1 cup sour milk 

1 large teaspoon of each kind 
spice 

Y teaspoon soda 

2 lbs. raisins 

3 lbs. currants 1 lb. citron 
if desired. This will make two 


WALNUT CAKE 

13^2 cups sifted flour 

1 heaping teaspoon baking 
powder 

1 cup seeded raisins cut fine 
1 cup chopped nut meats 
Bake one hour in a slow oven. Mrs. John Dupee 


1 cup Karo syrup 
3/£ cup shortening 
Yl cup milk 

2 eggs 


The Home-Maker 9 s Cookbook 


97 


ORANGE CAKE 

24 cup sugar 34 teaspoon vanilla 

34 cup butter 1 % cups flour 

2J4 teaspoons baking powder 34 cup milk 
34 teaspoon salt 2 eggs 

Cream butter, add sugar gradually, yolks of eggs well beaten. 
Sift salt, baking powder and flour together; add a little flour, beat, 
then add more flour. Fold in stiffly beaten whites of eggs and add 
vanilla. Bake in two well greased pans. 

Orange Frosting 

Wash a smooth skinned orange and grate the rind into a bowl; 
add juice and yolk of egg. Add confectioners’ sugar enough to 
spread. Mrs. Grace Fox, Dracut 

FRUIT CAKE 

34 cup shortening 34 teaspoon baking powder 

134 cups sugar 34 teaspoon cinnamon 

1 egg 34 teaspoon nutmeg 

1 cup sour milk with 1 teaspoon 3 cups flour, well sifted 
soda 

1 cup raisins or 34 lb- nuts chopped 
Bake about forty minutes in moderate oven. 

Alice E. Ramsay 


SILVER 

134 cups butter I 
d/ 1 > cream 

134 cups sugar j 

24 teaspoon vanilla 
4 egg whites beaten stiff, added 
to sugar and butter 


CAKE 
24 cup milk 

234 cups pastry flour into which 
sift 

3 teaspoons baking powder 
Pinch of salt 


Can be baked in stem pan as for Angel Cake. 

Mrs. Ada Burnham 


DARK CAKE 

J4 teaspoon nutmeg 
2 tablespoons shortening 

2 cups raisins 

3 cups flour 
Y 2 teaspoon salt 

1 teaspoon soda 
Boil sugar, water and spices five minutes. Remove from fire, 
add raisins and shortening. Let stand until cool; add flour, salt 
and soda. Bake in moderate oven. 


2 cups brown sugar 
1 cup water 
1 teaspoon cinnamon 
1 teaspoon clove 
34 teaspoon allspice 


Mrs. James O’Connell 


98 


The Home-Maker s Cookbook 


LEMON FILLING 

1 cup sugar 1 cup cold water 

1 good teaspoon cornstarch Butter size of walnut 

1 egg Juice and rind of 1 lemon 

Cook in double boiler and cool before spreading. 

Miss Grant, Danvers 

DEVIL’S FOOD CAKE 

1 cup sugar 2 squares melted chocolate 

34 cup butter Yi teaspoon soda 

1 egg 34 teaspoon baking powder 

34 cup sour milk }/$ teaspoon salt 

1J4 cups flour 1 teaspoon vanilla 

34 cup boiling water 

Add water the last thing before putting in pan. 

Mrs. Arthur D. Ramsay 


NUT FRUIT CAKE 

34 cup butter 1 teaspoon cream of tartar 

2 cups sugar Y teaspoon soda 

3 eggs 3 cups flour 

1 cup sweet milk Little salt 

1 cup each of chopped raisins and chopped nuts (not too fine) 
Makes two loaves and is very good indeed. 

Mrs. G. W. Foster 


COCOANUT CAKE 
1 cup sugar 1 egg 

J4 cup butter 1J4 cups flour 

34 cup milk 1J4 teaspoons baking powder 

Bake in two round tins. One cup sweet cream whipped and 
sweetened to taste, spread between cakes. Sprinkle with cocoa- 
nut, also put over top of cake. You will have a moist, nice looking 
cake. Mrs. Chas. W. French, Arlington, Mass. 

CHOCOLATE CAKE 

1 cup of sugar 134 cups flour (scant) 

34 cup butter 1 teaspoon vanilla 

34 cup milk 1 teaspoon baking powder 

2 eggs (sometimes an extra white or 2 squares melted chocolate 
yolk) 

Bake fifty minutes and after taking from pan, cover the bot¬ 
tom with half marshmallows and then cover with cloth and let 
stand so as to melt marshmallows. Frost after cake is cool, with 
chocolate frosting. 


The Home-Maker s Cookbook 


99 


Frosting 

Dissolve confectioners’ sugar with boiled milk and one table¬ 
spoon of melted butter and add one square of melted chocolate 
and thicken with confectioners’ sugar. Flavor with vanilla. 

Frances E. Trull 

WATERMELON CAKE 

2 cups sugar 1 teaspoon cream of tartar 

1 cup butter Yi teaspoon soda 

3 eggs beaten light 3 cups flour 

1 cup milk Pinch salt 

Vanilla 

Take a part of this mixture and color with strawberry color¬ 
ing. Into a well buttered Angel Cake tin, put the white part on 
the outer edge first, then working quickly, put next the tunnel the 
pink part, stirring in one-half a cup of whole seeded raisins (or 
cut lengthwise in two pieces, if preferred) the last thing. This 
will make one large cake or two small ones. 

Mrs. A. C. Tingley 


LAYER CAKE 

1 cup sugar lj^ cups flour 

2 tablespoons shortening 3 teaspoons baking powder 

1 egg and yolk of another Pinch of salt 

% cup sweet milk Flavor with vanilla 

Maple Frosting 

1 cup maple sugar 4 tablespoons water 

Cook until it forms a soft ball in cold water. Beat white of 
egg stiff, then turn in sugar and beat until stiff enough to lay on 
cake. Mrs. Frank M. Bonnett, E. St. Johnsbury, Vt. 


ENGLISH TEA CAKES 


yeast cake dissolved in 
cup lukewarm water 
cups flour 

egg 


1 cup scalded milk 1 

Y± cup sugar Yi 

2 tablespoons butter 3 

Yi teaspoon salt 1 

y 2 cup seedless raisins 
Add butter, sugar and salt to milk, when lukewarm add 
dissolved yeast cake, flour and egg well beaten. When mixed, add 
raisins, cover and let rise over night. In the morning shape in 
form of large biscuits, let rise, brush over with beaten egg and bake 
twenty minutes. Mrs. Florrie L. Nash 


100 


The Home-Maker s Cookbook 


DATE CAKE 

1 lb. English walnut meats, whole 1 lb. dates, stoned 

Sift over them one cup flour, 3^2 teaspoon salt, two large tea¬ 
spoons baking powder, sifted together three times. Mix well; 
add one cup sugar and yolks of four eggs beaten very light and one 
teaspoon vanilla. Finally add stiffly beaten whites of four eggs. 
Bake one hour in Angel Cake tin in slow oven. Plain white icing. 

Mrs. Howard Foster 

SPICE CAKE 

1 cup sugar 1 cream 1 teaspoon soda 

1 tablespoon butter j 1 scant teaspoon each cin- 

1 egg namon and clove 

1 cup sour milk 1 cup raisins 

l }/2 cups flour 

Mrs. George Garland 

CREAM CAKES 

1 cup boiling water 1 cup flour 

y<L cup butter 3 eggs 

Put water and butter on the stove; when butter is melted and 
water boiling, add the flour and stir till flour is blended. When 
cool beat the eggs in one at a time. This should make twelve. 

Mrs. J. L. Fleming 

BEST ONE-EGG CHOCOLATE CAKE 
One cup sugar, one large tablespoon butter creamed; one egg 
yolk, good one-half cup milk. Sift together one-fourth teaspoon 
salt, one cup flour and one teaspoon baking powder, two tea¬ 
spoons cornstarch. Add and beat well, then add two squares 
melted chocolate and one-half teaspoon vanilla; add the stiffly 
beaten egg white last. Bake until it shrinks from sides of pan. 

Mrs. W. M. Bennett, Medford Hillside 

SCRIPTURE CAKE 

43^2 cups of 1.Kings 4-22 2 tablespoons of I. Samuel 14-25 

13^2 cups Judge 5-25 (last clause) Season to taste II. Chronicles 

2 cups Jeremiah 6-20 9-9 

2 cups of I. Samuel 30-12 Six of Jeremiah 17-11 

2 cups of Nahum 3-12 A pinch of Leviticus 2-13 

1 cup of Numbers 17-8 x /i CU P Judge 4-19 (last clause) 

2 teaspoons Amos 4-5 (baking powder) 

Follow Solomon’s prescription for making a good boy, Prov¬ 
erbs 23-14, and you will have a good cake. Mrs. Shedd 


The Home-Maker’s Cookbook 


101 


BLUEBERRY CAKE 

Yl cup butter Yl teaspoon soda 

1 cup milk 2 eggs 

3 cups flour 1 Yl cups sugar 

1 teaspoon cream of tartar 1 pt. berries 

Mrs. Chas. H. Kittredge 

DARK FRUIT CAKE 

1 cup butter j cream 1 teaspoon cinnamon, gin- 

1 cup white sugar } together ger, allspice, clove 

1 cup dark molasses Level teaspoon soda 

4 eggs beaten light Few grains salt 

3 cups flour 

Mix in order given, then add: 

1 lb. raisins 1 lb. currants 

Y lb. citron chopped fine or lemon peel 
Bake slowly two hours. This makes two loaves. I always 
bake mine in the afternoon because the oven is just right. When 
cool, wrap in cloth and put in jar. 

Mrs. Walter W. Lavell 

MOCK ANGEL CAKE 

1 cup sugar Y teaspoon salt 

1Y cups flour Y cup scalded milk 

Yl teaspoon cream of tartar 1 teaspoon almond or vanilla 

3 teaspoons baking powder Whites 3 eggs 

Mix and sift first five ingredients four times. Add milk very 
slowly while still hot, beating continually; add vanilla, mix well 
and fold in whites of eggs beaten until light. Bake in a very slow 
oven about forty-five minutes in ungreased angel cake tin. Invert 
pan and let stand until cold. 

White Icing 

\y cups confectioners’ sugar Yl teaspoon butter 

2 tablespoons hot milk Yl teaspoon vanilla 

Add butter to hot milk, add sugar slowly. 

Grace E. Gardner, Lowell 

GOLDEN CREAM CAKE 
1 cup sugar Beaten whites 3 eggs 

cup butter creamed together V/i cups flour 
Y cup sweet milk 1 Yl level teaspoons baking 

powder 


102 


The Home-Maker's Cookbook 


Bake in layers. 

For Filling: Yolks of three eggs, one cup sugar and two table¬ 
spoons thick cream beaten together until very light. Flavor with 
vanilla. Mrs. J. M. Clancy 

LANCASHIRE TEA CAKE 
53^2 cups flour Y 2 lb. currants 

3^2 cup butter 2 oz. candied lemon 

2 cups milk 2 eggs 

1 yeast cake in Y cup water 2 tablespoons sugar 

A little salt A little grated nutmeg 

Put the sugar and currants with the flour; melt the butter in 
the milk which must be scalded, and when cool enough, mix with 
the well beaten eggs and yeast. Add the dry ingredients, beating 
all well, and set away to rise. When light, put in cake pans to 
rise again to double the bulk. Bake in a moderately hot oven. 
These are delicious when fresh, and equally good split and roasted 
the second day. Mrs. M. J. Smith 


PIES 


“Bread, men say, is the staff of life, 

But they will oft concede 
That were it not for our dainty pies, 

The staff would be heavy indeed.” 

PIE PASTRY 

In making pastry it is very necessary that all the ingredients 
should be cold and handled as little as possible, with a light touch. 
There is a difference of opinion in regard to flour, many preferring 
pastry flour, while others from choice use bread flour with excellent 
results. Lard makes a tender, flaky crust; butter gives a better 
flavor and is considered more wholesome. A mixture of both 
makes a very good crust. 

PLAIN PASTE 

Three cups of pastry flour, teaspoon of salt, one tablespoon 
sugar, pinch of soda, three-quarters cup of lard, one-fourth cup of 
butter, cold water. Mrs. S. P. Pike 

PIE PASTRY 

\ x /i cups bread flour 4 tablespoons lard 

Salt 4 tablespoons cold water 

This makes one pie. It cannot be beaten if the rule is fol¬ 
lowed exactly. Mrs. Larkin Chandler 

LEMON PIE 

1 cup sugar and 2 lemons 

1 tablespoon cornstarch mixed Grated rind 1 lemon 

2 eggs 1 cup boiling water 

1 tablespoon butter 
Cook until thick and bake in one crust. 

Mrs. Channing H. Cox 
(Personally contributed) 

WASHINGTON PIE 

2 eggs beaten separately Yi cup hot water with a good 

1 cup sugar added to yolks tablespoon butter melted in 

it 

Sift together one heaping cup flour, one teaspoon cream of 
tartar, one-half teaspoon soda. Add whites of eggs last; vanilla. 
Bake in hot oven. Mrs. Melvin G. Rogers 


104 


The Home-Maker's Cookbook 


LEMON SPONGE PIE 

1 cup sugar Juice and grated rind 1 lemon 

34 cup butter creamed 2 well beaten egg yolks 

2 tablespoons flour 1 cup sweet milk 

Little salt 2 well beaten egg whites, last 

Bake in one crust. This is a firm lemon jelly on the bottom 

and sponge cake on top. Bake day before needed and spread 

whipped cream on top. Mrs. Everett Mountain 

BOSTON CREAM PIE 

Cream part: Put on a pint of milk to boil; break two eggs 
into a dish and add one cup of sugar and one-half cup of flour pre¬ 
viously mixed. After beating well, stir it into the milk just as the 
milk commences to boil. Add an ounce of butter and keep on 
stirring one way until it thickens. Flavor with vanilla or lemon. 

Crust part: Three eggs beaten separately, one cup of granu¬ 
lated sugar, one and one-half cups sifted flour, one large teaspoon 
baking powder and two tablespoons of milk or water. Divide the 
batter in half and bake on two medium-sized pie tins. Bake in a 
rather quick oven to a straw color. When done and cool, split 
each one in half with a sharp, broad-bladed knife and spread half 
the cream between each. Serve cold. The cake part should be 
flavored the same as the custard. 

Mrs. Susan Farmer 
Mrs. Roscoe E. Millett 

CHOCOLATE CREAM PIE 
34 cup cocoa 3 eggs 

34 cup cornstarch Yl CU P sugar 

2 cups milk Pinch salt 

1 tablespoon vanilla 

Mix cocoa, sugar, cornstarch, egg yolks, salt and milk. Cook 
in double boiler until thick, stirring constantly. Flavor with van¬ 
illa. Pour into a baked pie crust shell, cover with meringue made 
by beating whites of eggs stiff and adding two tablespoons of sugar. 
Brown in oven, serve cold. Mrs. Walter P. Fuller 

DATE CUSTARD PIE 
2 cups milk 2 eggs 

1 cup chopped dates 1 tablespoon sugar 

34 teaspoon salt 

(I use half a cup of sugar, as we like desserts sweet.) Heat 
milk and dates. Beat eggs slightly and add sugar and salt. Add 


The Home-Maker's Cookbook 


105 


hot milk and dates and pour into pastry lined pie pan. Put into 
hot oven. After ten minutes, reduce heat and bake twenty-five to 
thirty minutes longer, or until custard is firm. 

Mrs. Ada L. Randall, Daytona, Florida 

CREAM PIE SHELLS 
3 egg yolks 2 cups flour 

\}/2 cups sugar 2 teaspoons baking powder 

}/2 cup cold water 1 teaspoon vanilla 

Add whites of eggs beaten stiff. Mix in order given and bake 
twenty minutes in moderate oven in two round pans and either 
use whipped cream or old-fashioned cream. 

Mrs. M. A. Patten 
LEMON PIE 

Moisten a heaping tablespoon of cornstarch with a little cold 
water; then add a cup of boiling water, stirring briskly until corn¬ 
starch is cooked. Add one teaspoon of butter and cup of sugar. 
When slightly cool, add one egg, juice and grated rind of one 
lemon. Mrs. John Trull 

RHUBARB PIE 

Skin and cut stalks of rhubarb in half-inch pieces before 
measuring; there should be one and one-half cups. Mix seven- 
eighths cup of sugar, two tablespoons flour and one egg slightly 
beaten. Add to rhubarb with a few raisins and bake between 
crusts. Mrs. Wm. H. Hammett, Newport, R. I. 

PINEAPPLE PIE 

1 finely chopped pineapple 2 eggs 

2 cups sugar 1 cup water 

2 tablespoons flour 

Bake with two crusts. Makes two large and one small pie. 

Mrs. C. T. Briard, W. Somerville 

LEMON PIE 

Line a deep pie plate with crust. Prick a few holes with a 
fork and bake. 

Filling: Grate the rind of one lemon and squeeze in the juice. 
Add one large cup of sugar, pinch of salt, yolks of two eggs, small 
piece of butter, one cup of boiling water. When this boils, thicken 
with four heaping teaspoons of cornstarch that has been dissolved 
in a little cold water. Turn filling in pie. Beat whites of eggs stiff, 
spread on top and brown in a hot oven. 

Mrs. Irving Locke, E. St. Johnsbury, Vt. 


106 


The Home-Maker s Cookbook 


BAKERS’ CUSTARD PIE 

Beat the yolks of three eggs to a cream. Stir thoroughly a 
tablespoon of sifted flour into three tablespoons of sugar. This 
separates the flour so there will be no lumps. Then add it to the 
beaten yolks, put in a pinch of salt, a teaspoon of vanilla and a 
little grated nutmeg; next the well beaten whites of the eggs, and 
lastly a pint of scalded milk (not boiled) which has been cooled; 
mix this in by degrees and turn all into a deep pie pan lined with 
puff paste and bake from twenty-five to thirty minutes. The ad¬ 
dition of the flour prevents the custard from breaking or wheying. 

Mrs. R. E. Millett 


TARTS 

1 pint of flour }/£ teaspoon cream of tartar 

Y$ teaspoon soda 1 teaspoon sugar 

A little salt 

Sift together, then rub in good two-thirds cup of lard, one 
egg white beaten stiff. Add to four tablespoons cold water, then 
add to flour. Roll thin, cut with biscuit cutter and place on top 
one cut with a doughnut cutter. Mrs. Della Small 

BUTTER SCOTCH PIE 
1 cup brown sugar 3^2 teaspoon salt 

3 tablespoons flour Yolks 2 eggs stirred into 

1 tablespoon butter 1 cup scalded milk 

When thick, flavor with vanilla and pour into baked pie 
shells. Use the whites of eggs for meringue. 

Mrs. W. A. Patten 

TOMATO MINCE MEAT 

Chop fine, four quarts of green tomatoes, drain off all the 
juice, cover with cold water, let it come to a boil and scald for 
thirty minutes; drain again, add two lbs. of brown sugar, one lb. 
seeded raisins, one-half lb. chopped citron, one large cup chopped 
suet, one tablespoon salt, one small cup of vinegar. Stir well, cook 
until thick enough. Add one teaspoon each of cinnamon, cloves 
and nutmeg. Put up boiling hot. Mrs. J. F. French 

PINEAPPLE PIE 

Take one-half can of pineapple chopped fine and add two- 
thirds cup sugar, one beaten egg, one and one-half tablespoons 
flour dissolved in a little of the juice of the pineapple, and add one 


The Home-Maker s Cookbook 


107 


cup of juice. Add water if not enough juice to make a cupful. 
Stir all together and bake with two crusts. 

Mrs. E. E. Morrill 


MOCK CHERRY PIE 

Wash and chop one cup stoned raisins and one and one-half 
cups cranberries, one cup water, one cup sugar, one teaspoon flour, 
one teaspoon vanilla. Mix thoroughly and bake with two crusts. 

Mrs. George Garland 


CRANBERRY PIE 

23^2 cups cranberries Little butter 

\ x /i cups sugar Pinch of salt 

1 tablespoon cornstarch % cup water 

Cook sugar, cornstarch, butter and water; turn over the cran¬ 
berries, finely chopped. Bake with two crusts. This makes two 
pies. Mrs. J. M. Kittredge, Nashua, N.H. 


MINCE MEAT 


3 lbs. beef (boil 2 or 3 hours) 

2 lbs. currants 

1 lb. mixed peel (minced) 

2 lbs. suet (minced) 

8 lbs. apples, chop part and grind 
part 

2 lbs. sultana raisins 
2 lbs. large raisins 


oz. cloves 
oz. cinnamon 
y oz. mace 

1 tablespoon salt 

2 lemons, including rind 
2 oranges, including rind 
1 quart cider 

1 cup molasses 

2 quarts juice of meat 


2 lbs. brown sugar 

2 nutmegs, grated 
Chop or mince meat when cold and mix with seasonings. 
Gradually add raisins, suet, etc., then apples. Leave on back of 
stove, low heat, several hours. Mrs. Mary J. Ramsay 


CRANBERRY AND RAISIN PIE 
2 cups cranberries 2 cups sugar 

1 cup raisins cooked with 2 tablespoons butter 

1 cup boiling water 1 egg 

Cook cranberries and raisins with water until tender; then 
add sugar, butter and egg. Line a plate with rich crust and fill with 
the mixture, putting strips of the paste over the top. 

Mrs. W. H. Lee 


WASHINGTON OR CREAM PIES 
Beat three eggs, add one and one-half cups sugar, beat; one 
cup flour, beat; two-thirds cup hot water, beat; one cup flour 


108 


The Home-Maker s Cookbook 


with two teaspoons baking powder, a little salt, beat; add flavor¬ 
ing. Make two pies or can be used for jelly roll. 

Mrs. B. A. Cluff, Dracut 

FUDGE PIE 

34 cup butter 1 teaspoon soda 

1 cup sugar 134 CU P S flour 

1 egg 34 cup boiling water 

2 tablespoons cocoa Vanilla 

34 cup sour milk Salt 

Beat together, sugar and butter, then add other ingredients. 
Bake in Washington pie tins. 

Filling 

% cup sugar Little salt 

1 tablespoon cornstarch Vanilla 

2 tablespoons cocoa 1J4 cups water 

Little butter 

Boil until thick and spread between cakes. 

Mrs. Walter Smith 


PUMPKIN PIE 

1 heaping pint pumpkin 1 teaspoon cinnamon 

4 eggs 34 teaspoon ginger 

2 tablespoons flour 3^ teaspoon nutmeg 

Butter size of small egg 1 teaspoon salt 

134 cups sugar 134 pints rich milk 

2 tablespoons of molasses if desired 
Stew pumpkin slowly. Mix and bake in one crust, 
amount makes two pies. Bake three-quarters of an hour. 

Mrs. S. P. Pike 


This 


PINEAPPLE PIE 

Heat one and one-half cups milk, mix one-half cup sugar, 
one-eighth teaspoon salt and two tablespoons cornstarch and slow¬ 
ly add hot milk. Cook in double boiler until thick and cornstarch 
is thoroughly cooked. Pour over two egg yolks and cook about 
three minutes longer. Cool and add one cup well drained, grated 
pineapple and one-half teaspoon vanilla. Pour into a baked crust 
and cover with two stiffly beaten egg whites with two tablespoons 
powdered sugar. Brown quickly in hot oven. 

Mrs. W. Leaver 

BAKEWELL PIE 

Line a shallow pan with rich pastry, put a layer of raspberry 
jam and over that a mixture consisting of one oz. butter, two oz. 


The Home-Maker s Cookbook 


109 


sugar, one-half oz. ground almonds, one-half oz. flour, two eggs and 
lemon flavoring. Mrs. T. W. Davies 

SOUR MILK PIE 

34 cup thick sour milk 1 egg 

34 cup chopped raisins 34 cracker rolled fine 

34 cup sugar 2 teaspoons vinegar 

34 teaspoon clove, cinnamon, allspice and salt 
Use large cup for measuring. Bake in two crusts like mince 
pie. Jennie F. Blodgett, Billerica 


MINCE 

3 lbs. chopped meat, uncooked 
top of round 

34 lb. chopped suet 

4 lbs. chopped apple 
134 lbs. chopped raisins 
2 lbs. currants 

1 lb. citron cut in very thin, small 
pieces 

8 teaspoons salt 

Cook one hour after mixture 


MEAT 

2 lbs. brown sugar 

1 large cup molasses 

1 quart boiled cider 

34 lb. chopped lemon and or¬ 
ange peel 

3 tablespoons cinnamon 

2 tablespoons mace 

2 tablespoons nutmeg 
1 tablespoon clove (scant) 
ioils. 

Mrs. Howard Foster 


MINCE MEAT 


3 bowls of chopped meat 
5 bowls chopped apples 
1 bowl molasses 
134 bowls sugar 

1 bowl suet 

2 pkgs. raisins 

2 grated nutmegs 


2 teaspoons cinnamon 
2 teaspoons clove 
Grated rind 2 lemons 
1 pint cider 
1 cup citron 
1 teaspoon salt 
1 pkg. currants 


Chopped apple and meat put together in kettle. Heat mo¬ 
lasses and cider together and pour on the mince; put on the stove 
and add suet, sugar, raisins and currants. Cook half an hour, then 
take off, add spices and other ingredients. 

Mrs. A. G. Kelley 


SUGGESTIONS 

The combination of rhubarb and prunes makes a delicious 
pie. The prunes are just what the rhubarb needs to cover its 
acidity. Brush pie crust with cream or milk to insure rich brown 
color. Mrs. A. G. Kelley 


110 


The Home-Maker's Cookbook 


WALNUT CREAM PIE 

Yolks 2 eggs 2 tablespoons flour 

1 cup sugar 3 tablespoons chopped wal- 

1 pint milk nut meats Vanilla 

Crust like a custard pie. 

Mrs. S. G. Pillsbury, Dracut 


1 large cup squash 
% cup sugar 

1 egg, (two would be better) 
(If not two, 1 tablespoon flour) 


SQUASH PIE 

A little 


salt, 

allspice 
1 pint of milk 
Makes one pie. 
Mrs. George E. 


nutmeg and 


Bennett 


RHUBARB MERINGUE PIE 
1 tablespoon flour stirred into Beaten yolks of 2 eggs 

1 cup sugar 1 tablespoon water 

Mix well, then add one and one-half cups of finely cut rhu¬ 
barb. Line a pie plate with rich pastry. Fill with mixture and 
bake in a moderate oven. Beat the whites of the eggs with two 
tablespoons confectioners’ sugar and one-fourth teaspoon vanilla. 
Spread over the pie when cool and return to oven and brown. 

Mrs. Manter E. Garland 

BUTTER SCOTCH PIE 

2 cups brown sugar 2 cups milk 

2 tablespoons flour or cornstarch 2 tablespoons butter 
2 eggs well beaten Vanilla and salt 

Bake like custard pie. Use whites of eggs well beaten or 
whipped cream on top. Miss Annie L. Ellis 

CREAM LEMON PIE 

Beat yolks of 3 eggs 3 tablespoons boiling water 

Yl cup sugar Juice and grated rind 1 lemon 

Cook in double boiler until thin custard. Whites of three 
eggs well beaten with one-half cup sugar beaten into custard. 
Pour into a crust already baked in pie plate and brown lightly in 
oven. M. Howe, Danvers 

MOCK MINCE MEAT PIE 
1 cup sugar Add 1 cup sour milk 

1 egg * 1 cup raisins chopped 

Butter size of small egg teaspoon clove, cinnamon, 

Pinch of salt nutmeg 

Mix well. Mrs. Meister 


The Home-Maker's Cookbook 


111 


COCOANUT TARTS 
Line gem pan with rich pie crust. 

Filling: 

1 cup sugar creamed with 1 egg 

Butter size of a walnut 34 cup milk 

1 scant cup cocoanut 

Recipe for twelve tarts. Mrs. B. A. Cluff 

CHERRY PIE FILLING 
134 cups canned sour cherries 1 cup sugar 

34 cup chopped raisins 1 common cracker rolled fine 

Pinch of salt Mrs. Chas. W. French, Arlington 

RAISIN PIE 

1 cup seeded raisins 1 dessertspoon cornstarch 

34 cup sugar Butter size of nutmeg 

Cook raisins, add sugar, cornstarch and butter; cook one 
minute. Bake with two crusts. 

Mrs. Jane M. Kittredge, Nashua, N. H. 

BRAMBLES 

1 egg 1 cracker rolled fine 

1 cup sugar 34 teaspoon vanilla 

1 cup chopped raisins Juice of 1 lemon 

Bake between two rich pastry crusts and when cool, cut in 
squares. Mrs. George Garland 

APPLE PIE 

Line deep plate with plain paste, three cups of sour apples 
cut in small pieces, three-quarters cup of sugar; dot with small 
pieces of butter and a shade of salt, a small spoonful of cinnamon. 
Wet edges with cold water and press down well so juice may not 
escape. Bake half an hour. Mrs. S. P. Pike 

MINCE MEAT TOMATO 
1 pk. green tomatoes, put through 34 lb. butter in 
meat chopper with 1 qt. apples 34 cup suet 
134 lbs. or more if you like raisins 1 cup cider vinegar 
3 lbs. brown sugar 1 teaspoon each of cloves, 

34 lb. citron allspice, cinnamon and 

34 lb. candied lemon peel nutmeg 

1 tablespoon salt 


112 


The Home-Maker s Cookbook 


Put tomatoes through meat chopper and drain. Cover with 
cold water and simmer thirty minutes, then drain again. Now 
add apples, raisins, etc. When all together, cook slowly for three 
hours. More apples may be added if desired. 

Mrs. Matthews 

CHOCOLATE CREAM PIE 

Bake crust first, prick all over with fork and put in this 
filling: one pint thin cream, or rich milk, four oz. of chocolate dis¬ 
solved in the milk in a double boiler. Thicken with one-half table¬ 
spoon of cornstarch, stirring often. Add one cup sugar, bit of 
salt. When done, remove from stove, add a teaspoon vanilla and 
cool. Whip one cup of thick cream and add to filling. This makes 
a large pie and is quite rich. Mrs. J. M. Clancy 


PUDDINGS AND DESSERTS 


TO A MACKINTOSH APPLE 
Delectable, delicious thou — 

A blossom once upon a bough! 

Such rosy loveliness I deem 
Reflected glory of a dream. 

And baked, with cream and sugar sweet, 

A chicken’s wing, and bread of wheat, 

No epicure could ask for more, 

Devouring all but stem and core. 

Delectable, delicious thou — 

A blossom once upon a bough! 

Gertrude Louise Small 

(By courtesy of New York Sun) 

APPLE DUMPLINGS 

Make a rich pie crust, cut in squares, core and fill cavity with 
sugar, putting a small piece of butter and a few grains of cinnamon 
on top; then wet dough and fold up over the apples. Put in a 
baking pan and bake until thoroughly done, in a slow oven. 

Sauce 

1 egg 2 tablespoons cream 

1 cup sugar Small piece butter 

Vanilla 

Beat all together with egg-beater. Mrs. W. T. Ellis 

BAKED STUFFED APPLES 
Core one-half dozen apples, remove part of centers, make a 
filling of one-half cup each of chopped dates and English walnuts. 
Mix with removed pulp of apples, stuff apples and bake. Serve 
with sweetened whipped cream. Mrs. Emelia Frost 

APPLE SNOW 

Cut sponge cake in slices and lay on a dish. Make a custard 
of one pint milk, yolks of two eggs. Sweeten to taste, pour cus¬ 
tard while hot over sponge cake. Cook one pound apples, when 
cold beat with the whites of two eggs to a stiff froth, add sugar, 
pile on top of custard. Mrs. J. M. Robinson 

APPELINE PUDDING 

Soak two cups coarse bread crumbs in three cups cold water, 
while you make two cups sour apple sauce, add one and one-half 


114 


The Home-Maker's Cookbook 


cups sugar, one-quarter teaspoon salt, one-half cup raisins, flavor 
with lemon and nutmeg, dot with butter, bake one hour. 

Serve with whipped cream, hard or plain sauce. 

Mrs. Marion A. Miller 

STEAMED APPLE PUDDING 
2 cups flour 3 or 4 apples cut in small 

Salt pieces 

1 tablespoon butter 2}/% level teaspoons baking pow¬ 

der 

1 cup milk 

Steam one hour and twenty minutes. 

Sauce 

1 cup sugar 13 ^ cups boiling water 

1 tablespoon flour dissolved in Butter 

little cold water 

Cook until it thickens, add piece of butter and flavor with 
lemon or vanilla. Lucy L. Watson 

ENGLISH PUDDING 

1 cup molasses 1 teaspoon ginger 

1 teaspoon clove 1 teaspoon soda 

1 cup milk 1 teaspoon cinnamon 

x /l cup melted butter 1 cup chopped raisins 

3^ cups flour 

Steam three hours, serve with hard sauce. 

1 egg 2, cups confectionery sugar 

2 tablespoons melted butter 3 tablespoons milk 

1 teaspoon lemon 

Mix ingredients as they are named. Mrs. H. Mulno 

PINEAPPLE AND RICE DESSERT 
2 cups milk 1 cup rice 

Little Salt 

Cook until well done, add milk or water as needed. Drain 
two cups grated pineapple and stir into rice when cool. Before 
serving add one bottle of whipped cream, add a maraschino 
cherry. Mrs. W. D. Coombes 

PEACH PUDDING 

Sift together one and one-half cups flour, one-quarter cup 
sugar, two level teaspoons baking powder. Work in one-half cup 
butter with the tips of fingers, mix to a stiff dough with the yolk 


The Home-Makers Cookbook 


115 


of one egg beaten in a little milk. Roll out and line a deep baking 
dish with a portion of the dough. Brush the inside with white of 
egg, dredge with a little flour and fill with peaches which have 
been peeled and cut in halves. Sweeten the fruit to taste, sprinkle 
with one tablespoon of flour then cut the dough which has been 
left into strips and place them lattice-fashion over the top. 

Bake in moderate oven. Serve with cream. 

Mrs. Emma Anderson, East Lynn 

BANANA PUDDING 
(With Custard Sauce) 

1 pint milk (scalded) 2 eggs, little salt 

6 tablespoons sugar 

Beat and add to hot milk, stir until it thickens. When cold 
add vanilla, pour over sliced bananas. Mrs. Karl Greene 

DATE AND RICE PUDDING 
1 quart milk 2 tablespoons rice 

1 package dates washed, stoned x /l cup sugar, salt 
and cut fine 

Stir all together. 

Put in oven and bake slowly for two hours. Stir once or twice, 
while baking. Serve with whipped cream that has been flavored 
with vanilla and sweetened a little. Grace C. Foss 

MA’S FRUIT PUFFS 

Butter thoroughly as many cups as needed. Mix two cups 
Reliable flour and water to a thin batter, put a spoonful in bottom 
of cup, then a generous spoonful of fruit, fresh or preserved, 
(strawberries, blueberries, rhubarb, etc.), then fill cup two-thirds 
full of batter. Steam twenty minutes without raising cover. This 
makes enough for five cups. Serve with any desired sauce or hard 
sauce. Mrs. W. E. Holt 

BREAD PUDDING 

Soak one slice of bread in one pint of milk. Break one egg 
into bowl, add pinch of salt, a generous half cup of sugar, little 
nutmeg and cinnamon; fill bowl with milk and bread, add few 
raisins and bake. Etta L. Smith 

COTTAGE PUDDING 

1 cup flour ^ cup sugar 

2 teaspoons baking powder Pinch of salt 


116 


The Home-Maker s Cookbook 


Melt one-quarter cup of butter, add to it one egg, fill the cup 
with milk, add to the flour and sugar, beat until light. 

Mrs. Arthur Roper 


FRUIT DESSERT 
1 pint of blueberries, hot 

Make a biscuit dough and drop into berries, cook fifteen 
minutes. 

Other fruits could be used. Mrs. G. E. Bennett 


THANKSGIVING PUDDING 
Soak eleven crackers in two quarts of milk over night; in the 
morning mash all fine. Add one cup molasses, three tablespoons 
sugar, three well beaten eggs, piece butter size of egg, one cup 
raisins, little nutmeg and cinnamon, salt. Bake in large round 
pudding dish, four or five hours. Serve cold with whipped cream. 

Mrs. J. T. French 


ENGLISH SUET PUDDING 


% cup molasses 
y 2 teaspoon salt 
1 teaspoon spices 
1 egg 

Steam 3J4 hours. 
Serve with sauce. 


J /2 cup chopped suet 
1 cup chopped raisins 
y cup milk 
y 2 teaspoon soda 
2 cups flour 


Mrs. H. A. Page 


LEMON WHIP 

Whites and yolks of four eggs, beaten separately and lightly 
tossed together, juice of four lemons squeezed into one pint water 
in which one cup of sugar has been dissolved, and a little ice. 

Eggs are added last of all, mix well and chill. 

Mrs. Robsky, Janesville, Wis. 

PINEAPPLE SPONGE 

y 2 envelope gelatine Yolks of 3 eggs 

Grated rind of 1 lemon 2 tablespoons lemon juice 

y 2 cup sugar FeW grains of salt 

% cup of grated pineapple canned x / 2 cup heavy cream 
y cup of cold water Whites of 3 eggs 

Beat yolks of eggs slightly and add grated rind, lemon juice, 
sugar, and salt. Cook in double boiler stirring constantly until 
mixture thickens. Remove from stove, add gelatine (which has 


The Home-Maker s Cookbook 


117 


been soaked in cold water five minutes) and pineapple; when mix¬ 
ture begins to thicken, add cream beaten until stiff and whites of 
eggs. Turn into mould, first dipped in cold water, then chill. 
Serve with whipped cream. 

Mrs. A. B. Loomer, Ballardvale 

FULLER PUDDING 

1 cup molasses 1 cup milk 

K cup butter 1 teaspoon soda 

Yv teaspoon ground clove, allspice and cinnamon 
Flour enough to make as stiff as cake. Steam two and one- 
half to three hours. 

Sauce 

2 teaspoons butter 4 teaspoons sugar 

2 eggs Flavor with lemon 

Beat until thick. Dorothy P. Roper 

CARAMEL PUDDING 
Y cup sugar Yi cup flour 

cups milk 1 cup nuts 

Caramel one-third cup sugar, scald milk; add flour and sugar, 
cook in double boiler. Serve with whipped cream. 

Mrs. Gertrude Green, Kansas 


CHOCOLATE RICE PUDDING 
2 tablespoons cocoa or 1 quart milk 

2 squares chocolate Yi cup rice 

1 cup sugar 

Cook about one hour or little longer, serve hot or cold. 

Harriet Palmer Osgood 


MACAROON PUDDING 

One and one-half dozen macaroons broken in pieces. Make a 
boiled custard of yolks of five eggs, one scant cup of sugar, pinch 
of salt and one quart of milk. Pour over the broken macaroons. 
Make a meringue of the whites of the eggs with five teaspoons of 
powdered sugar; add a little vanilla to flavor slightly. Brown the 
meringue; eat cold. M. E. Harris 


1 lb. flour 
1 lb. suet 
1 lb. currants 
1 lb. raisins 


VEGETABLE INDIAN PUDDING 
6 oz. mixed peel 
6 oz. molasses 
12 oz. sugar 
Yl a nutmeg 


118 


The Home-Maker's Cookbook 


1 lb. potatoes and 1 lb. carrots boiled and mashed very finely. 
No moistening is required. Mix well with the hands, into a stiff 
paste. Put into buttered basin and steam six or seven hours. 

E. Lyddon 


CRANBERRY PUDDING 


1 cup sugar 
1 cup milk 
1J4 cups cranberries 
Salt 

Steam three hours. 


2 eggs 

3 cups flour 

2 teaspoons baking powder 
2 tablespoons butter 
Mrs. J. K. Chandler 


PINEAPPLE WHIP 

1 can shredded pineapple JdS lb. marshmallow 

K pint cream 

Drain juice from pineapple thoroughly. Cut up marshmal¬ 
lows and put them to soak in the juice over night. In the morning 
add the rest of the pineapple and the whipped cream to the marsh¬ 
mallows. Add sugar if necessary. Let stand in a cool place until 
time to serve. Mrs. T. Frank Lyons 


COFFEE CUSTARD 

2 tablespoons coffee 1 pint milk 

Place in double boiler and bring to scalding point (do not 
boil), strain and add to three eggs beaten lightly, one-half cup 
sugar and little salt. Bake. Very nice served with whipped 
cream sweetened and flavored with vanilla. 

Mrs. Frank W. Sears, Brockton 

PENUCHI PUDDING 

2 cups brown sugar C /2 cups boiling water 

2 rounding tablespoons cornstarch, thicken 
Flavor with vanilla, add nut meats. Serve with whip cream. 

Mrs. A. P. Norris 


RASPBERRY WHIP 

2 small boxes of berries 1 tablespoon lemon juice 

1 cup of heavy cream 3d? CU P sugar 

Mash half of the berries, add lemon juice, and sugar, stir in 
the stiffly beaten cream. Pile in sherbet glasses, garnish with the 
whole berries, and serve cold. Mrs. M. E. Buck 

HIGH CHURCH PUDDING 

1 cup flour 1 teaspoon soda 

1 cup suet 2 tablespoons marmalade, 

1 cup bread crumbs mixed with milk 

Steam three hours. Mrs. B. S. Green 


The Home-Maker’s Cookbook 


119 


PRUNE PUDDING 
34 lb. prunes stewed until soft 

34 cup sugar added before removing from fire, cook until thick. 

234 tablespoons cornstarch 34 cup cold water 

Add prune juice and water to make 1% cups in all. Add 
prunes and cook until thick, season with lemon or few grains of 
cinnamon. 

Serve plain or with cream. Alice E. Ramsay 

PRUNE AMBUSH 

Soak a heaping tablespoon of pulverized gelatine in a little 
cold water for a few minutes, then add a cup of boiling hot prune 
juice, previously sweetened. Let this cool, but do not let it harden 
much. Put layer of stoned prunes in dish, then pour in part of 
jelly, then another layer of prunes, then rest of jelly. 

Serve with soft boiled custard made with one cup of milk, 
yolk of one egg, one teaspoon of flour. Sugar and flavor to taste. 

Ruth W. Cameron 

RAISIN PUFFS 

1 tablespoon butter 3^ cup raisins chopped fine 

2 eggs 2 tablespoons sugar 

2 cups flour 1 cup sweet milk 

1 teaspoon baking powder 

Fill cups one-half full, steam one-half hour. To be eaten with 
sauce. Mrs. J. A. Craig, Westmoreland, N. H. 

CARROT PUDDING 

134 cups of flour 1 cup sugar 

1 cup suet 1 cup raisins 

1 cup potatoes, grated 1 cup carrots, grated 

1 teaspoon soda dissolved in a little water, mix well. 

Steam three hours. Mrs. Manter E. Garland 

STRAWBERRY SHORT-CAKE 
234 cups sifted flour 3 heaping teaspoons of yeast 

Scant 34 teaspoon salt powder 

Butter size of egg 

All thoroughly worked into the dry flour. Add milk slowly 
to make the consistency of pie crust, or just enough to take up the 
dry flour. Divide in halves, roll out about one-half inch thick and 
place in buttered Washington pie tin, then spread with melted 
butter, being careful to cover the edges of crust thoroughly. Roll 


120 


The Home-Maker s Cookbook 


out other half and place on top of first part. Bake in a quick oven 
about twenty minutes. Don’t bake too brown as it makes it brittle. 
When done, separate edges and cake will fall apart, cover under 
crust with sweetened strawberries, lay on top crust, also cover with 
berries and sugar. Mrs. A. C. Tingley 

KNICKERBOCKER PUDDING 
Boil one cupful of rice in one and a half quarts of milk until 
the milk is entirely absorbed; stir occasionally. Remove from the 
fire, and while hot add the yolks of three eggs, the grated rind of 
one lemon, three tablespoons of sugar and a lump of butter the 
size of an egg. Mix well together, put in a well-buttered dish 
(earthen), and set aside to cool. Shortly before using, beat the 
whites of the eggs to a stiff froth, add gradually nine tablespoons of 
powdered sugar and the juice of a lemon. Pour the whole over the 
pudding, and set in the oven a few minutes till a light brown. 

Mrs. G. F. Camp 

QUEEN’S PUDDING 

One pint of stale bread, crumbed finely. One quart milk; 
soak bread in milk, in three-pint buttered dish until quite soft. 

4 egg yolks 34 cup sugar 

1 tablespoon butter 34 grated nutmeg 

1 teaspoon salt 

Cream these together and stir into bread and milk. Bake one 
hour. Spread a layer of raspberry or grape jam over the top. 

4 egg whites 4 tablespoons powdered sugar 

1 teaspoon lemon 

Beat stiff and pile it on the jam. Brown in oven and serve 
slightly warm. Mrs. Lydia Pillsbury 

FIG AND NUT PUDDING 
1 egg 1 cup shopped suet 

1 cup molasses 1 cup sweet milk 

2 34 cups bread flour 1 teaspoon soda in flour 

% cup chopped meats, walnut 34 teaspoon salt 

34 lb. chopped figs 
Steam three hours. 

Sauce 

1 egg 1 even teaspoon butter 

34 cup sugar ; cream with egg Dash of salt 

Whip 34 P^t of cream and flavor with vanilla. 

Blanche King 


The Home-Maker s Cookbook 


121 


FRUIT BAVARIAN CREAM 

Soak one-half box of gelatine in one-half cup cold water. Press 
one pint of fresh fruit (or canned fruit) through a sieve. Pour one- 
quarter cup boiling water on gelatine, and strain it into fruit. 
When the jelly begins to set, fold in one pint of whipped cream, 
stirring until well mixed; strawberries, raspberries and peaches 
are the fruits generally used for this recipe. 

A porcelain mould is used for fruit mixtures as tin sometimes 
dissolves the cream. Mrs. T. Frank Lyons 

FRYING PAN CAKE 

Put in a heavy frying-pan a piece of butter the size of a small 
egg, one and one-half cups of brown sugar, melt, let boil up once. 
Arrange sliced pineapples to cover pan filling in all little crevices; 
Next put a maraschino cherry in hole of each slice, then make a 
sponge-cake batter as follows: 

2 well beaten eggs 1)4 cups flour 

)4 cup hot water 1)4 teaspoons baking powder 

Salt 1 cup sugar, beat 

)4 teaspoon vanilla 

Pour this on the above and bake twenty-five minutes. When 
done turn out on large plate, cut in squares; serve when cold with 
whipped cream. Mrs. Lilly Douglas 

POMPADOUR PUDDING 

Scald one quart milk, add two large tablespoons of cornstarch 
moistened in little cold milk, pour into scalded milk and stir until 
it thickens, then add yolks of three eggs, three-quarters cup of 
sugar and one-quarter teaspoon salt, stir with milk, when thickened 
remove from boiler and flavor with vanilla. Pour into dish and 
frost while still hot, with whites of eggs, one-half cup sugar, two 
tablespoons cocoa. Serve cold. Mrs. Walter P. Fuller 

SNOW PUDDING 

Mix two tablespoons cornstarch with four tablespoons water, 
add one cup boiling water, one-half cup sugar, juice of half a 
lemon; cook until it thickens, pour slowly over well beaten whites 
of two eggs; turn into a mould, serve with custard made of 
1 cup milk Yolks of 2 eggs 

1 teaspoon cornstarch )4 cup sugar 

Flavor with lemon juice. Eleanor Glidden 


m 


The Home-Maker's Cookbook 


MARSHMALLOW CREAM DESSERT 
3^ lb. marshmallows 3^2 lb- walnuts 

3/2 pint whipped cream 

Quarter marshmallows and nuts, stir all together, add vanilla. 
Place in refrigerator for several hours. 

Mrs. Johnson B. Campbell, Washington, D. C. 

STEAMED CHOCOLATE PUDDING 
1 egg 3^2 cup sugar 

3/2 cup milk 1 teaspoon butter 

1 cup flour 1 teaspoon baking powder 

1 square chocolate, melted Steam 1 hour 

Chocolate Frosting 

One square chocolate melted, add one tablespoon butter and 
powdered sugar to make thick enough. 

Mrs. Belle McCausland 

DATE AND NUT PUDDING 
1 cup chopped nuts 3^ CU P sugar 

1 cup chopped dates ^3 cup flour 

2 eggs 1 teaspoon baking powder 

Serve with whipped cream or foamy sauce. 

Steam pudding in small cups. G. E. Bailey 

CHOCOLATE COCOANUT PUDDING 
Two cups bread crumbs, soaked one hour in two cups milk. 
One egg and one yolk, one-half cup sugar, one tablespoon butter, 
one square melted chocolate, two tablespoons cream, two table¬ 
spoons cocoanut. Cook in double boiler one hour. 

Sauce 

One cup powdered sugar, one-half cup butter, cream together 
and add beaten white of one egg. Mrs. H. P. Dinsmore 


PORK PUDDING 

1 cup molasses 1 cup pork 

1 cup milk 1 cup raisins 

3 cups flour J-2 teaspoon saleratus 

Spices of all kinds 

Steam 3 hours. Serve with a sweet sauce. 

Mrs. Parker Foster 


The Home-Maker’s Cookbook 


123 


SHREDDED WHEAT PUDDING 
2 shredded wheat biscuits 3 eggs 

3^2 cup molasses 2 tablespoons sugar 

A little cinnamon and salt 

Put into medium-sized pudding dish, fill dish with milk, and 
bake. Mrs. Josephine Dows Harmon 

TAPIOCA INDIAN PUDDING 

1 egg 2 tablespoons molasses 

2 tablespoons pearl tapioca 2 tablespoons sugar 

2 tablespoons Indian meal 1 quart milk 

Salt, ginger and nutmeg to taste. 

Bake in moderate oven one hour, or more. 

Gertrude Briggs Richardson 

MARSHMALLOW CREAM 

Dissolve one rounded tablespoon gelatine in one-half cup cold 
water and stir over fire until dissolved. Add one-half cup cold 
water to hot gelatine and cool a little. Separate whites of four 
eggs, beat with pinch of salt, until very light and stiff, then pour 
gelatine into whites very slowly, beating all the time. Sprinkle 
in one cup sugar and keep beating, add one teaspoon almond ex¬ 
tract and beat again, tint one-third pink, one-third green, sprinkle 
chopped nuts between layers. Serve with whipped cream or 
sauce. Hazel K. Smith 

CHOCOLATE PUDDING 
1 large dessert spoon cocoa cup sugar 

1 large tablespoon cornstarch 1 tablespoon butter 

1 teaspoon vanilla 

Pour one cup boiling water over the cocoa, add sugar and 
butter, let come to a boil, then add cornstarch dissolved in one 
cup cold water. Cook until it thickens, add vanilla. Serve with 
rich milk or whipped cream. 

Mrs. F. G. Newhall, Brighton 

FIG PUDDING 

V2 lb. figs 2 eggs 

J /2 lb. bread crumbs Nutmeg to taste 

34 lb. suet Milk 

6 oz. brown sugar 

Chop suet and figs very fine, add flour, bread crumbs, sugar, 
nutmeg, and lastly eggs, and sufficient milk to mix well. 

Steam three hours. Mrs. T. W. Davies 


124 


The Home-Maker s Cookbook 


GRAPE-NUT PUDDING 

1 coffee cup grape-nuts 

1 quart milk scalded and pour over grape-nuts and allow to cool. 

Stir in four tablespoons sugar, two eggs beaten separately, 
whites added last, little salt. Bake one hour in moderate oven. 

Serve with whipped cream. Annie L. Ellis 

ORANGE PUDDING 

Four good sized oranges, peel, seed and cut in small pieces, 
remove as much of white skin as possible, add one cup sugar, let 
stand. Into one cup of hot milk stir two tablespoons of cornstarch 
mixed with a little water and the yolks of three eggs. When cooked 
then cool and mix with the oranges. Make a frosting of the whites 
of the eggs and one-half cup powdered sugar, spread over the pud¬ 
ding and brown in hot oven. Serve cold. 

Mrs. C. Holla wood 


COOKIES 


BROWN SUGAR COOKIES 


134 cups brown sugar 1 cup currants 

1 cup butter 2 tablespoons sweet milk 

2 eggs Small teaspoon soda 

Cinnamon, cloves, nutmeg to taste. 

Mrs. Dinsmore 


BROWNIES • 

1 cup sugar j creamed 2 eggs 

34 cup butter j 1 cup walnut meats 

2 heaping teaspoons powdered cocoa 24 cup pastry flour 
melted with 34 teaspoon vanilla Pinch of salt 

Bake in moderate oven in a shallow pan one-half hour. Cut 
in squares when cool, but before it hardens. 

Mrs. N. W. Davis, Ormond, Fla. 


BRAN COOKIES 
1 cup flour 1 egg 

1 cup prepared bran (Kellog’s or 1 tablespoon shortening 
Pillsbury’s) 2 teaspoons baking powder 

24 cup sugar 34 teaspoon salt 

24 cup milk 34 teaspoon mapleine flavor 

Cream shortening and sugar; add milk and egg well beaten; 
then the dry ingredients. Stir well together. Drop from a spoon 
on well buttered tin and bake in a hot oven about ten minutes. 

Mrs. W. H. Kelley 


LEMON COOKIES 

1 cup sugar 1 teaspoon salt 

34 cup butter or lard 3 teaspoons baking powder 

2 eggs 1 teaspoon lemon extract 

24 cup milk Flour to roll 

Bake in a quick oven. Mrs. F. I. Carter 

SCOTTISH FANCIES 

1 egg 1 cup rolled oats 

34 cup sugar 34 teaspoon salt 

% tablespoon melted butter 34 teaspoon vanilla 

Mix all together and drop in small teaspoon on greased pan. 
Watch carefully, as they will brown very easily. 

Mrs. F. B. Trull 


126 


The Home-Maker s Cookbook 


VANILLA WAFERS 
1 cup sugar 1 egg 

% cup butter or shortening 2 cups flour, or enough to roll 

4 tablespoons milk 2 heaping teaspoons baking 

1 tablespoon vanilla powder 

Roll very thin, sprinkle with sugar and cut out and bake in a 
quick oven. Mrs. T. G. Langdale 

COFFEE SNAPS 

y 2 teaspoon soda dissolved in 
y 2 CU P strong coffee 
Flour 

d teaspoon salt 

flour enough to roll thin. Bake in a quick 
Mrs. T. G. Langdale 

FARMER’S COOKIES 

2 cups rolled oats 1 scant level teaspoon soda 

2 cups pastry flour % cup butter and lard mixed 

Pinch of salt 1 cup sugar 

Cream together and add one-third cup sweet milk. Roll 
thin, cut into cookies and bake in quick oven. 

Mrs. Alice S. King 


y 2 CU P molasses 
y cup sugar 
y 2 CU P shortening 

Beat well. Use 
oven. 


% cup butter 

1 cup brown sugar 

2 eggs 

1 tablespoon hot water 
2}4 cups flour 
y 2 teaspoon salt 


HERMITS 

% teaspoon soda 
1 teaspoon cinnamon 
}/i teaspoon clove 
}/i teaspoon nutmeg 
y 2 cup chopped raisins 
y 2 cup nut meats cut fine 


Roll one-fourth inch thick and cut with a cookie cutter. Bake 
a moderate oven twelve or fifteen minutes. 

Miss L. E. Rogers 


MOLASSES COOKIES (SOFT) 

% cup molasses y 2 teaspoon cinnamon 

y 2 cup sugar y 2 teaspoon ginger 

y 2 cup lard y 2 cup cold water 

y 2 teaspoon salt \ x / 2 teaspoons soda 

Flour to roll out. Be careful not to use too much flour orthey 
will be hard. . Miss Blanche King 


The Home-Maker’s Cookbook 


127 


2 eggs 


cup brown sugar 
teaspoon vanilla 


SUGAR COOKIES 

2 cups sugar 2 teaspoons cream of tartar 

1 cup butter 1 teaspoon soda 

1 cup sweet milk (scant) Pinch of salt 

^ e ggs Nutmeg and vanilla 

Mrs. James O’Connell 

MARTHA ANN 

teaspoon salt 
J/2 CU P pastry flour 
H teaspoon baking powder 
1 cup chopped walnuts 

Bake in shallow pan and cut in squares when done. 

Mrs. J. W. Miller 
Mrs. J. E. Foster 

MOLASSES COOKIES 

1 cup molasses 2 teaspoons soda 

}/2 cup butter or any good 2 teaspoons ginger 

shortening (fill cup with boiling 1 teaspoon cinnamon 
water) teaspoon allspice 

3^ cups flour 

Drop by teaspoonfuls into greased tins. Press a raisin firmly 
in the top to make it raise uniformly. 

Mrs. M. L. A. Darby 

DATE BARS 

3 eggs 1 teaspoon baking powder 

1 cup flour 2 teaspoons vanilla 

1 cup sugar 24 cup chopped nuts 

24 cup chopped dates 

Mix, spread very thin in buttered pans. Bake slowly; cut 
while hot and roll in confectioners’ sugar. 

Mrs. John E. Foster 
Mrs. Grace F. Johnson 

MOLASSES GINGER COOKIES 

2 cups molasses 1 teaspoon soda 

1 cup butter and lard mixed 1 tablespoon cold water 

1 teaspoon ginger Pinch of salt 

Warm molasses; melt and add shortening and ginger. Dis¬ 
solve soda in the cold water. Add to the above mixture enough 
flour to make stiff enough to roll. Miss McCauseland 


128 


The Home-Maker s Cookbook 


COCOANUT CAKES 

Beat the whites of three eggs until stiff; add three-quarters 
of a cup of sugar. Stir in enough cocoanut and corn flakes to hold 
mixture together. Drop in a buttered tin and bake. 

Mrs. E. L. Smith 


FILLED COOKIES 

1 egg 

34 cup milk 

2 teaspoons cream of tartar 
Vanilla 

Filling 

One cup raisins put through food chopper, one cup sugar, 
34 cup hot water, two teaspoons flour. Cook until thick. When 
cool add a little vanilla. Caroline E. Richardson 


1 cup sugar 
34 cup shortening 
3 cups flour 
1 teaspoon soda 


OATMEAL COOKIES 


% cup butter 

1 cup sugar 

2 eggs 

J /2 teaspoon cinnamon 
4 tablespoons milk 
24 teaspoon soda 


3^ teaspoon salt 
34 teaspoon clove 
2 cups flour 
2 cups oatmeal 
1 cup raisins 
34 teaspoon nutmeg 
Mrs. Albert J. Trull 


MARGUERITES 

Whites of two eggs beaten stiff, one small cup powdered sugar, 
one large cup chopped walnuts. Put on butter thin crackers and 
brown in oven. Mrs. H. G. Blood 

OATMEAL COOKIES 

2 teaspoons cream of tartar 
34 teaspoon salt 
2 cups dry oatmeal 
2 cups sifted flour 
1 teaspoon cinnamon 

M. McAleer 

CORN FLAKE MACAROONS 
Mix one cup corn flakes with one-half cup sugar; add one- 
half cup broken nut meats. Stir lightly into beaten white of egg. 
Drop from teaspoon on buttered pan or paper and bake. 

Miss M. Howe, Danvers 


1 cup sugar 
34 cup shortening 

1 tablespoon milk 

2 eggs well beaten 
1 teaspoon soda 


The Home-Maker s Cookbook 


129 


CREAM CAKES 

Three-quarters pint of water, three-quarters cup butter. 
Take your spider and put in the water and butter. When boiling, 
add two cups sifted flour. Stir well, then cool and add six eggs. 
Beat until smooth. Bake forty minutes in tins that have been 
heated and buttered before dropping in the cakes. This will make 
sixteen cakes. 

Filling 

1 pint milk boiled 3 tablespoons sugar 

1 egg 1 tablespoon flour 

Beat egg, flour and sugar and add to milk. 

Miss M. Ella Marshall 

JUMBLES 

3 cups sugar Nutmeg 

1 cup butter 1 teaspoon soda dissolved in 

4 eggs small quantity of milk 

Flour to make a stiff batter. Roll them in sugar. 

Mrs. Azro M. Dows, Lowell 

COFFEE COOKIES 

One-half cup each of molasses, sugar and strong coffee, one- 
fourth cup melted lard or butter, one teaspoon soda dissolved in 
coffee, one teaspoon cinnamon, one-half cup chopped raisins; flour 
to make a soft dough. Roll quite thick. 

Mrs. T. Frank Lyons 


HERMITS 

1 teaspoon cassia 
1 teaspoon mace 
1 teaspoon soda 
1 cup stoned raisins chopped 
fine 

Mix very hard with sufficient flour to roll thin. 

Miss Choate, Salem Mack School 


1 cup butter 
l}/ 2 - cups sugar 
3 eggs well beaten 
1 teaspoon clove 


BLACK WALNUT WAFERS 

y 2 cup white sugar Yi teaspoon salt 

J/2 cup brown sugar 3^ teaspoon baking powder 

2 eggs beaten 1 cup black walnuts chopped 

4 tablespoons flour 1 teaspoon vanilla 

Grease tins and drop batter by spoonsful. Wafers are very 
thin. Mrs. Edward Hatch, Los Angeles, Calif. 


130 


The Home-Maker s Cookbook 


SPICE COOKIES 


Yi cup of shortening 
1 cup brown sugar 

1 cup molasses 

2 teaspoons soda 


1 teaspoon salt 
1 teaspoon cinnamon 
1 teaspoon cloves 
1 teaspoon nutmeg 


4 cups flour 

Mix the sugar, molasses, spices and shortening. Dissolve 
the soda in a quarter of a cup of boiling water. Roll thin and bake 
in hot oven. Mrs. E. L. Smith 


DOUGHNUTS 

1 cup mashed potatoes Yi teaspoon salt 

Butter size of walnut, beaten to a Y cup sweet milk 

cream 4 teaspoons baking powder 

2 eggs Flour 

1 cup sugar Nutmeg if desired 

Mrs. Calvin Coolidge (Personally contributed) 


DOUGHNUTS 

1 egg % cup sour milk 

1 cup sugar Y teaspoon soda 

1 teaspoon butter Yi teaspoon ginger and cin- 

Dash of salt namon together 

4 cups pastry flour Mrs. A. M. Shedd 

DOUGHNUTS 

2 eggs Yz teaspoon soda 

1 cup sugar Y teaspoon salt 

1 cup of sweet or sour milk Y teaspoon ginger 

1 teaspoon cream of tartar Yi teaspoon nutmeg 

Flour enough to roll. 

Mrs. M. L. Gardner, Billerica 


DOUGHNUTS 

2 eggs 4 cups bread flour 

1 cup sugar 5 level teaspoons baking pow- 

3 tablespoons melted butter der 

1 cup milk 2 teaspoons salt 

Y teaspoon nutmeg 

Mix eggs, sugar, salt and nutmeg. Sift baking powder in 
flour. Add one cup flour and one-fourth cup milk alternately until 
all is used, beating well. Add butter last. Cool dough before 
frying, as it is very soft to handle and no more flour is to be added. 

Miss Austin 


The Home-Maker s Cookbook 


131 


DOUGHNUTS 

3 cups sifted flour 1 cup sour cream 

2 cups sugar 1 teaspoon soda 

2 eggs y 2 grated nutmeg 

Roll out the dough, cut and fry in boiling lard. 

Mrs. Annis D. Phelps 


DOUGHNUTS 

1 cup sugar 1 teaspoon cinnamon 

1 tablespoon butter 3d2 teaspoon nutmeg 

1 cup milk 5)4 cups flour into which sift 

1 teaspoon salt 2 full teaspoons baking powder 

Roll out one-quarter inch thick, cut and fry in hot fat until 
golden brown. Mrs. Luella Tapley, Danvers, Mass. 

RAISED DOUGHNUTS 

3/2 yeast cake 


3 eggs 

J /2 cup sugar 
y cup lard 
1 pint milk 

In morning roll out in twists 
in hot fat. Use bread flour, 
for supper. 


dissolved in 

water 

Flour to make stiff 
Raise over night 
raise again until light and fry 
These can be set in morning to fry 
Mrs. Claggett 


TWISTED DOUGHNUTS 

% cup sugar % teaspoon salt 

1 egg 1 teaspoon soda 

1 cup sour milk 3d* teaspoon ginger 

2 teaspoons melted lard 3dz teaspoon lemon extract 

Let mixture stand two hours, then twist and fry. 

Mrs. M. A. Kennedy 


DELICIOUS GINGERBREAD 

1 cup sugar 1 even teaspoon salt 

2 tablespoons molasses 1 dessert spoon cinnamon 

4 tablespoons melted butter 1 teaspoon mixed spices 

Put into mixing bowl, stir and rub well together; then add one 
beaten egg, one cup sour milk, real sour, then sift one even tea¬ 
spoon soda with two cups flour. Sift into other mixture and beat 
two minutes; then turn into a nine-inch square tin one and one- 
half inches deep, sprinkle sugar over top and bake about forty 
minutes in a moderate oven. Mrs. J. T. Gale 

Mrs. H. B. Mason 


132 


The Home-Maker s Cookbook 


CHOCOLATE GINGERBREAD 


Y cup shortening 

Y cup sugar 

Yi cup molasses 

1 cup sour milk 

2 cups flour 

2 ounces chocolate 

Cream shortening and sugar 
and soda in sour milk. Add drj 
minutes in slow oven. 


Yi teaspoon salt 
1 teaspoon ginger 
1 teaspoon cinnamon 
Y teaspoon cloves 
1 teaspoon soda 
1 teaspoon baking powder 
, add molasses, melted chocolate 
r ingredients and bake forty-five 
Mrs. W. H. Kelley 


SUGAR GINGERBREAD 

1 cup sugar, large 2 cups flour 

K cup butter, scant Yi teaspoon soda 

2 eggs 1 teaspoon cream of tartar 

Yi cup milk Vanilla 

Pinch of ginger 

Bake in shallow tins as thin as can be spread; put chopped nuts 
and sugar over top before baking. Cut in squares before taking 
from pan. Miss A. J. Whittredge 


CAMP GINGERBREAD 

1 egg y 2 teaspoon soda dissolved in 

Y cup molasses molasses 

Y cup sugar Yi cup each, nuts and raisins 

Y cup butter, melted chopped 

Y cup sour milk 2 scant cups flour 

Salt, cinnamon, clove and nutmeg to taste 

Mrs. Ann E. Baker, Billerica 


SOFT GINGERBREAD 

Yi cup sugar Yi cup molasses 

Y 2 cup lard or butter Yl teaspoon ginger 

1 egg beaten to a cream 1 teaspoon soda 

13^2 cups flour 

After mixing all together, add one-half cup boiling water. 

Ethel M. Fairgrieve 
Mrs. Irving R. Shaw 

GINGERBREAD 

1 cup molasses 1 teaspoon ginger 

1 cup hot water 1 tablespoon shortening 

1 teaspoon soda 1 egg Flour 

Mix in order given. Mrs. Edith M. Foster 


The Home-Maker's Cookbook 


133 


GINGER COOKIES 

4 cups flour 1 teaspoon cinnamon 

1 teaspoon ginger 1 tablespoon soda 

1 teaspoon salt 1 cup sugar 

Sift all these ingredients together twice; then rub in one cup 
lard or other shortening; add two cups molasses and one cup sour 
milk. Mix thoroughly and add enough flour to roll. 

Mrs. C. H. Tapley, Danvers 

GINGERBREAD (BEST EVER) 

3^ cup molasses 1 teaspoon soda 

cup sugar \ x /2 cups flour 

1 egg teaspoon each, ginger and 

}/2 cup sour milk cinnamon 

cup butter 

If sweet milk is used, add one teaspoon vinegar. 

Mrs. J. B. Howland, Boston 

DROP CAKES 

2 eggs K cup nuts 

1J/2 cups brown sugar 3^ teaspoon salt 

1 cup rich sour cream 3^2 cup currants and raisins 

1 level teaspoon soda 3^ teaspoon each clove, nut¬ 

meg and allspice 
Flour to stiffen 
Drop from spoon two inches apart. 

Mrs. Hugh Cameron 


PICKLES 


“ I love the smell o’ apples when they’re getting streaky-red 

And I love the smell that crinkles from an old-time posy-bed; 
The earthy spice o’ new-plowed fields is e’en a’most sublime, 

But there ain’t no smell that ekels the smell o’ pickling time.” 

PICKLED CUCUMBERS 
1 gal. vinegar 1 cup sugar 

1 tablespoon alum 3^2 CU P grated horseradish 

1 cup salt 1 heaping teaspoon mustard 

teaspoon cayenne pepper 

Dissolve dry ingredients in vinegar, not necessary to boil. 
Take small cucumbers, few or many, if possible leaving little pieces 
of stem on each, cover with boiling water and let stand until cold, 
then carefully wipe dry and put into the liquid mixture. 

Lizzie E. Rogers 

CUCUMBER RELISH 

Two dozen cucumbers, size for table, slice thin, sprinkle 
lightly with salt and let stand over night. Drain off water in the 
morning. Put one cup of olive oil in the bottom of a stone jar, 
then put in the sliced cucumbers, adding one-half cup white mus¬ 
tard seed, one quart cider vinegar. Let stand a week before using. 
If desired, ten small onions chopped fine may be added to the above 
relish. Mrs. A. G. Kelley 

CHOPPED GREEN TOMATO PICKLE 
One peck green tomatoes chopped and drained for about two 
hours. Throw water away. Chop six onions, four green peppers, 
one bunch celery; keep all juice. Three pints of vinegar, two and 
one-half pounds of brown sugar, one teaspoon each, ginger, all¬ 
spice, clove, cinnamon. Tie spices loosely in small bag. One-half 
cup salt. Five cents worth of mustard seed may be added. Cook 
one and one-half hours; stir often. Mrs. Samuel Crown 

POTTSFIELD PICKLE 
3 qts. green tomatoes 1 qt. onion 

3 qts. ripe tomatoes 1 bunch celery 

3 red peppers 

Chop fine, sprinkle with one-half cup salt. Let stand over 
night, drain. Add three pints vinegar, one and one-half pints 
sugar, one-fourth tablespoon white mustard. Cook until soft. 

Mrs. George James 


The Home-Makers Cookbook 


135 


POTTSFIELD PICKLE 
3 pints green tomatoes 1 qt. onions 

3 pints red tomatoes 3 red peppers 

1 cabbage 2 bunches celery 

1 cauliflower 

Chop fine, add one cup of salt, let stand over night, drain. 
Add three pints vinegar, three pounds of brown sugar, one-half 
teaspoon each of clove and cinnamon, one-half cup white mustard 
seed. Cook for half an hour, bottle while hot. 

Mrs. C. E. Cotter, Lowell 

PEPPER RELISH 

12 red peppers ) remove 1 quart vinegar 

12 green peppers J seeds 3 cups white sugar 

12 onions 2 tablespoons salt 

Put peppers and onions through coarse grinder, cover with 
boiling water, let stand twenty minutes, drain. Add vinegar, 
sugar and salt. Cook until soft, about twenty minutes. 

Mrs. A. C. Willson, Lowell 
Miss Olivia Tolman, Arlington 

RIPE TOMATO PICKLE 

3 pints tomatoes, peeled and 6 tablespoons sugar 

chopped 6 tablespoons mustard seed 

1 cup chopped celery 3^ teaspoon clove 

4 tablespoons chopped red pepper x /i teaspoon cinnamon 

4 tablespoons chopped onion 1 teaspoon grated nutmeg 

4 tablespoons salt 2 cups vinegar 

Mix ingredients in order given. Put in a stone jar and cover. 
This uncooked mixture must stand a week before using, but may be 
kept a year. Mrs. R. E. Gay 

TOMATO RELISH 
3 pints green tomatoes 3 onions 

3 pints ripe tomatoes 3 sweet peppers 

3 pints cabbage X A cup salt 

Let stand over night, in morning drain. Add three pints 
vinegar, package mustard seed, three pints sugar, one teaspoon 
cinnamon, one-half teaspoon clove, one-half teaspoon allspice. 
Cook two hours. Mrs. Helen L. Bean 

MUSTARD PICKLE 

In a brine made of four quarts of water and one pint of salt, 
soak for twenty-four hours three quarts very small cucumbers and 



136 


The Home-Maker s Cookbook 


one large cauliflower picked into pieces. Scald, but not boil, drain. 
Chop fine and pour boiling water over four peppers and four small 
onions, drain. Make a cream as follows: To nearly three quarts 
vinegar add two and one-half cups sugar or more if vinegar is very 
strong. Bring to a boil. Beat until smooth, one cup sifted flour, 
six tablespoons mustard, one tablespoon turmeric and a little cold 
vinegar. Stir into the boiling vinegar until smooth. Add the 
chopped onions and peppers and stir. Then add cucumbers and 
cauliflower. M. Ella Marshall, Lowell 


CHILLI SAUCE 


25 ripe tomatoes 
3 ripe peppers 
1 large onion 
2^ cups vinegar 

Chop fine and boil two hours. 

Mrs. A. C. Willson, Lowell 


1 cup sugar 

2 teaspoons salt 

1 teaspoon allspice 
1 teaspoon clove 


CHUTNEY — UNCOOKED 

1 lb. apples 1 oz. white mustard seed 

% lb. raisins 1 oz. salt 

1 dozen ripe tomatoes 1 lb. granulated sugar 

2 red peppers (medium) 1 quart vinegar, boiled and 

6 onions (small) cooled 

Y cup mint leaves 

Chop first six ingredients fine, add others. Put all into stone 
crock. Stir every day for ten days. Do not cook. 

Miss A. J. Whittredge, Great Neck, L. I. 


CHUTNEY — COOKED 
6 green tomatoes 12 sour apples 

6 green peppers 4 small onions 

1 cup seeded raisins 

Chop together fine. Stir two cups brown sugar, two table¬ 
spoons salt, two tablespoons mustard seed, into one quart vinegar. 
Let this liquid boil five minutes, add the chopped mixture and]boil 
one hour. Put in small glass jars and seal tight. 

Mrs. Gertrude E. Bailey 

BEET PICKLES 

Boil small beets until tender. Make a syrup of one cup sugar, 
one quart vinegar, boil five minutes, add the beets and seal when 
boiling hot. Mrs. John Dupee 


The Home-Maker's Cookbook 


137 


PICKLED CARROTS 

Clean and scrape golden carrots and quarter lengthwise; boil 
in salted water until tender, drain and put in jars. To each two 
quarts of carrots use two cups of vinegar, one-half cup sugar, one 
cup water and a small bag of mixed spices. Boil vinegar, sugar, 
water and spice, pour boiling hot over carrots until jars are full. 
Seal. Mrs. Alton N. Parker 

BEET RELISH 

Chop one quart cooked beets, one quart raw cabbage. Add 
one cup grated horseradish, one cup granulated sugar, one table¬ 
spoon salt, one-half tablespoon black pepper. Add only enough 
vinegar to moisten. Mrs. L. G. Pillsbury, Dracut 

SWEET PICKLED PEARS 

Seven pounds pears, four pounds sugar, one quart vinegar, 
one-half ounce stick cinnamon, one-half ounce whole cloves. Tie 
spices in small cheesecloth bags. Boil ten minutes with vinegar 
and sugar. Remove skins from pears and cook whole, or half and 
remove seeds, then cook in syrup until tender. Remove fruit, 
boil sugar and vinegar until syrupy. Pour over fruit. 

Peaches, plums, crab-apples may be pickled in same way. 

M. E. Marshall 

WATERMELON RIND PICKLE 

Remove all the outside and pink inside of watermelon, cut in 
pieces about an inch in size. Cover with alum water, two tea¬ 
spoons to quart of water. Heat to boiling point and cook slowly 
two hours, or until rind can be pierced with straw. Chill in ice 
water, cook in following syrup ten minutes and seal while hot: 

2 pounds sugar 2 tablespoons whole clove 

1 pint vinegar 1 stick of cinnamon 

Boil five minutes. Mrs. Melvin G. Rogers 

RIPE CUCUMBER PICKLES 

Cut cucumbers in halves, lengthwise, cover with alum water, 
allowing two teaspoons of powdered alum to each quart of water. 
Heat gradually to boiling point, then stand on back of range for 
two hours. Remove from alum water and chill in ice water. Make 
a syrup by boiling five minutes two pounds of sugar, one pint 
vinegar with two tablespoons each of whole cloves and stick cin¬ 
namon tied in piece of muslin. Add cucumbers and cook ten min- 


138 


The Home-Maker s Cookbook 


utes. Remove cucumbers to stone jar and pour syrup over them. 
Scald syrup three successive mornings and return to fruit. 

Dorothy B. Cutler 

GRAPE CATSUP 

5 lbs. grapes, boil and strain 1 teaspoon clove 

through colander 1 teaspoon cinnamon 

1 pint vinegar 1 teaspoon allspice 

teaspoon salt 1 teaspoon pepper 

lbs. sugar 

Boil until sufficiently thick. Mrs. Deual, Amherst 
CURRANT CATSUP 

5 lbs. currants, cook and strain through sieve 
3 lbs. brown sugar 1 pint vinegar 

Simmer sugar and vinegar until sugar is melted, pour over 
currants, add one tablespoon allspice, cinnamon, clove; pepper if 
desired. Simmer all the ingredients three hours. Put in bottles 
and cork tightly. M. E. Marshall 

TOMATO CATSUP NO. 1 

6 ripe tomatoes, peeled and chopped 1 cup sugar 

1 onion, peeled and chopped 1 cup vinegar 

1 pepper, chopped 3 teaspoons salt 

Cook until tender, bottle while hot. Mrs. Grace Foss 

TOMATO CATSUP NO. 2 

3^ bushel tomatoes 2 tablespoons pepper 

2 quarts vinegar 1 tablespoon mustard 

3 tablespoons salt 1 tablespoon allspice 

Peel and chop, or mash tomatoes, add other ingredients. 
Long slow cooking is needed to reduce to right thickness. 

CUCUMBER CATSUP 

6 large cucumbers, fresh 2 small or 1 large onion 

1 pint vinegar 1 teaspoon white pepper 

Pare cucumbers very thin and chop fine. Add one small 
tablespoon salt, let drain in colander about one hour. Add onions 
chopped fine, pepper and vinegar. Stir all together, put in wide¬ 
mouthed bottles sealed tight. Let stand at least a month before 
using. Mrs. J. W. Jordan 


The Home-Maker s Cookbook 


139 


DUTCH SALAD 

1 quart cabbage 1 quart green tomatoes 

1 quart cauliflower 1 quart onions 

1 quart cucumber 2 green peppers, remove seeds 

1 bunch celery if desired 1 sweet, red pepper sliced fine 

Chop and cover above mixture with cold water in which one 
cup of salt has been dissolved, let stand over night, drain. Cover 
with hot water, cook until tender. 

Drain, put sauce over vegetables. 

Sauce For Above 

1 pint vinegar heated to boiling 4 tablespoons mustard 

1 cup flour 1 tablespoon tumeric 

Sugar to taste. 

Mix the above, wet with vinegar to paste, add hot vinegar. 
Cook about ten minutes taking care not to scorch. Pour over salad. 
If too thick, liquid can be added. Dr. Anna Barker 

CUCUMBER SAUCE 
30 good-sized green cucumbers 4 onions 

1 small cup of salt 1 cup white mustard seed 

Vinegar 3^3 cup pepper 

Pare onions and cucumbers and chop together. Add one cup 
salt. Let stand twelve hours, drain off brine. Add one cup white 
mustard seed, one-third cup white pepper. Vinegar to cover. Do 
not cook. Miss Fannie Munroe 

CORN RELISH 

24 ears of corn 4 large onions 

1 head cabbage 4 green peppers 

1 red pepper 

Cut corn off cobs, chop other vegetables. Turn all in a kettle, 
add one quart of vinegar and set to boil. 

Mix together 

3 cups sugar M cup dry mustard 

3^ cup salt M CU P flour 

1 teaspoon tumeric 

Mix in gradually one more quart of vinegar and add slowly to 
boiling mixture. Boil together thirty-five minutes and then seal. 

Mrs. J. W. Jordan 


140 


The Home-Maker s Cookbook 


2 lbs. rhubarb 
2 lbs. brown sugar 
1 oz. garlic 
1 oz. salt 


RHUBARB CHUTNEY 

1 lb. Sultana raisins 

2 lemons 

3^ teaspoon cayenne 
1 oz. ginger root 
1 pt. vinegar 

Cut the rhubarb into fine shreds, remove skins from lemons, 
take out pips, cut small. Cut the garlic into small pieces and 
bruise ginger. Put together and boil until it becomes thick, stir¬ 
ring frequently. When done, take out ginger, put chutney into 
jars and cover. Much improved if kept a month before using. 

Mrs. E. Lyddon 


CANNING AND PRESERVING 


Fruits may be canned by cooking over heat in a preserving 
kettle or by the so-called Cold Pack, Canned Cooked or Container 
Cooked method. 

The simplest and cheapest type of equipment for can cooked 
canning is the water bath outfit. This consists of a vessel with a 
tight-fitting cover and a rack or false bottom to hold the jars above 
the bottom of the container. This should be deep enough to allow 
the water to cover the jars at least one or two inches. A wash- 
boiler, new garbage can or preserving kettle may be used. 

All fruits and vegetables should be sound and if possible, 
freshly picked. This is especially important with corn and string 
beans. It is best all products be under rather than overripe. 

All vegetables should be blanched, as it reduces the bulk and 
removes objectionable flavors. A wire basket or square of cheese¬ 
cloth is convenient for this. In either of these they should be 
plunged into boiling water and cooked for length of time given in 
time-table below. As soon as the products are removed from the 
hot bath, they should be dipped several times up and down in cold 
water, or they may be turned into a sieve or colander and cold 
water run freely over them. 

In canning vegetables, fill the jars as soon as possible after 
being cold dipped. To each quart jar add one level teaspoon salt 
and fill with boiling water to one inch of top. Adjust rubbers, and 
top partially, and put in container of hot water. The length of 
time for cooking or processing is given in table below. 

Jars of fruit should be filled with hot syrup. Syrup is made by 
adding sugar and water together and heating until sugar is dis¬ 
solved. The amount of sugar used should be determined by the 
acidity of the fruit and the taste of the individual. As soon as 
jars are out of container, put down clamps. 

Time-Table for Blanching and Processing as given in Food 
Preservation Primer of Massachusetts Agricultural College Ex¬ 
tension Service. 

If two-quart jars are used add twenty-five or thirty minutes 
for water bath. 

Blanch or Scald Water Bath 
Minutes Minutes 

Vegetables Asparagus 15 120 

Beets 5 90 

Carrots 5 90 


142 


The Home-Maker's Cookbook 



Cauliflower 

3 

60 


Corn 

5-10 

180 


Greens 

15-20 

120 


Lima Beans 

5-10 

180 


Peas 

5-10 

180 


Peppers 

7 

90 


Pumpkin 

3 

120 


Shell Beans 

5-10 

180 


String Beans 

5-10 

120 


Squash 

3 

120 


Tomatoes 

1-2 

22 


Vegetable Combination 

5-10 

120 

Fruits 

Apples 

1-2 

20 


Blackberries 


16 


Blueberries 


16 


Cherries 


16 


Currants 


16 


Grapes 


16 


Gooseberries 

1-2 

16 


Pears 

1-2 

20 


Peaches 

1-2 

16 


Plums 

1-2 

16 


Pineapple 


30 


Quince 

1-2 

20 


Strawberries 


16 


Rhubarb 


16 


Raspberries 


16 

Soups 

Tomato 


20 


Chicken 


90 


Meat Stock 


120 

Meats 

Poultry or Game 


180 


Beef, lamb, rabbit or fish 

180 


CANNING ASPARAGUS 

(For about one quart) 

1. Fill kettle about one-quarter full of water and bring to a 
boil. 

2. Take four pounds of asparagus — wash. 

3. Cut to desired lengths and tie in bunches. 

4. Stand asparagus in boiling water for two minutes. Tip 
bunch over and leave one minute. 

5. Pack evenly and tightly into jars, cover with water and add 
one teaspoon of salt to a quart jar. 


The Home-Maker s Cookbook 


143 


6. Put up bail and process in hot water bath for one hundred 
minutes. 

7. Finish sealing by putting down clamp. 

8. Cut what is good of remaining asparagus into small pieces. 

9. Blanch in boiling water for four minutes, cold dip and put 
into pint jars. 

10. Add salt, — put on rubber and cover with water, partially 
seal and process one hundred minutes. 

11. Finish seal. Velma M. -Trull 

CANNING WAX BEANS 

1. Take one and one-half pounds of beans. 

2. Wash, tip. Cut into pieces about an inch in length. Blanch 
in boiling water for four minutes. Cold dip. 

3. Pack in jars. Fill jars with water and add one teaspoon salt. 

4. Adjust rubber and lid, partially seal and process in hot 
water bath for one hundred minutes. Put down clamp. 

Velma M. Trull 

CANNING GREENS 

1. Take one and one-half pounds of spinach (or any other kind 
of greens). 

2. Wash thoroughly, cut off roots. 

3. Blanch in boiling water for three minutes. Cold dip. 

4. Pack into jars. Cut pack diagonally with knife. Add one 
teaspoon salt. 

5. Adjust rubber and cover with water, partially seal and 
process for one hundred minutes. Put down clamp. 

Velma M. Trull 

CANNING POULTRY AND GAME BIRDS 
Kill fowl and draw at once. Wash and cook. Cut into sec¬ 
tions and place in a kettle. Cover with hot water and boil until 
meat can be removed from bones. Remove meat from bones and 
pack in jars; add one-half teaspoon of salt to a pint jar and process 
three hours. 

A four-pound chicken makes one pint solid meat. 

Velma M. Trull 

CANNING PEACHES 

To can peaches you must first assort them. Then scald or 
blanch them for about two minutes. This will loosen the skins. 
Plunge them up and down in cold water. Remove the skins and 
pack into the jars. 


144 


The Home-Maker s Cookbook 


Make a medium syrup of about one-third parts water and 
two thirds sugar. After this has boiled, add it gradually to avoid 
breaking the jar. Be sure that there are no air spaces in the jar 
and that the jar is full. 

Partially seal and boil for sixteen minutes; then seal. 

Peaches may be canned whole, in halves, in slices and many 
other ways, but it is all done in the same manner. 

Marion E. Foster 

Jelly making by directions given by the Agricultural College 
Extension Service differs in some ways from the tried and proved 
receipts given here, but the work seems no less and as far as re¬ 
sults are known to us, they are no better. 

APPLE JELLY 

Wipe apples, remove stem and blossom ends and cut in quar¬ 
ters. Barely cover with water, cover kettle and let stand and cook 
very slowly until juice is drawn out. Drain through a jelly bag. 
Do not squeeze if a clear jelly is desired. Measure juice, allow from 
one-half to three-fourths as much sugar as juice, according to the 
acidity of the apples. It is well to heat the sugar in a moderate 
oven. Put juice in kettle, boil from five to ten minutes. Strain, 
heat again to boiling point, add the sugar and cook until right 
thickness. Pour into sterilized glasses. 

An equally good jelly can be made by using only the thick 
parings and cores of apples. Mrs. A. C. Tingley 

GREEN GRAPE JELLY 

1 quart of water 1 peck of green grapes 

Cook the grapes until soft, then strain through a flannel bag. 
Boil the juice twenty minutes and to a pint of juice add a pint and 
one-half of sugar, which has stood in oven until hot. Boil one 
minute longer, when it will be ready to turn into glasses. 

Mrs. Joel Baldwin 

GRAPE JELLY 

Wild grapes, not too ripe, are good for jelly. Wash the grapes, 
free them from the stem, put in kettle and mash until all are 
broken. Heat slowly and cook until the juice is well drawn out. 
Strain through jelly bag without any pressure. Measure the juice 
and allow an equal measure of sugar. Boil the juice fifteen minutes, 
strain again. Add the sugar and boil until the surface looks 


The Home-Maker's Cookbook 


145 


wrinkled and the liquid jellies on the edge. Skim well and turn 
into glasses. 

A jelly made of equal parts of grapes and apples has a fine 
flavor. Mrs. Mary Corr 

MINT JELLY 

Wipe apples, remove stem and blossom end and cut in quar¬ 
ters. Add sufficient water to come to tops of apples. Cover and 
cook slowly until apples are soft. Wash and strain through a 
coarse strainer. Put the juice obtained by straining, in a jelly 
bag and allow to drain. Measure the amount of juice and boil 
twenty minutes with one-half cup of crushed mint leaves. Add an 
equal amount of heated sugar and boil five minutes. Skim after 
removing from the fire and pour into glasses. Place the jelly in a 
sunny window for twelve or twenty-four hours. Cover with 
paraffin and lastly with paper bags, and keep in a cool place. 

Mrs. Wm. Hanson 

CHOKECHERRY JELLY 

Four quarts chokecherries stripped from the stems. Sixteen 
juicy, red fall apples, cook together until soft with just enough 
water to cover. Strain through cheesecloth jelly bag and heat 
juice to a boiling point before adding sugar. Add pint of sugar to 
pint of juice. Boil until it seems sufficiently thick. 

Mrs. E. E. Merrill 

THREE FRUIT JELLY 

Take one part cranberries, two parts quinces, three parts 
apples. Prepare and cook together as for apple jelly. Measure 
juice and allow three-fourths as much sugar as juice. Boil juice 
twenty minutes, strain, return to kettle, add heated sugar and 
boil. Should jelly very quickly. M. Esther Marshall 

CRANBERRY JELLY 

Wash berries and put on fire to stew, putting in a very little 
water, about one cup of water to a quart of berries. When soft, 
mash through a wire sieve and add one and one-half cups of sugar. 
Do not return to the fire, for in a very short time you will have a 
nice, hard jell. The berries should be mashed as soon as taken 
from the fire and the sugar added as quickly as possible that the 
heat may dissolve it at once. Mrs. Irma French 

CRANBERRY JELLY II. 

Cook cranberries in water to cover. Put in a jelly bag and 
squeeze out juice. Return to kettle with an equal amount of 


146 


The Home-Maker’s Cookbook 


heated sugar and boil until the surface looks wrinkled and the 
liquid jellies on the edge of the spoon. In this way all seeds and 
skins are removed, but the jelly is not as clear as if allowed to drip. 

M. E. Marshall 

ORANGE MARMALADE 
6 oranges 2 lemons 

Slice thin, add six quarts cold water and let stand over night. 
In the morning boil down to one-half the quantity; then add five 
or six pounds of sugar and cook about one hour or until it becomes 

jelly. 

In the real Scotch orange marmalade the seeds of the fruit 
are put in a thin bag and boiled in the first cooking. This gives 
a bitter flavor liked by many. Miss M. F. Spaulding 

ORANGE AND PINEAPPLE MARMALADE 
1 quart can of grated pineapple 4 oranges 
4 lbs. sugar 

Cut oranges fine and cook in a cup of water until skin is 
tender. Add one quart can of grated pineapple, four pounds of 
sugar. Cook until desired thickness. 

Mrs. Edward Winkler 

TOMATO MARMALADE 

4 quarts yellow tomatoes sliced fine 6 lemons sliced fine 
4 pounds sugar 6 oranges sliced fine 

1 lb. seeded raisins 

Cook until thick and put in tumblers as jelly. 

Mrs. Fred Briggs 

PEACH MARMALADE 
24 peaches 3 lbs. sugar 

3 cups water cups walnut meats 

Boil sugar and water fifteen minutes, add peachesjcut in 
small pieces, boil one and one-half hours, stirring frequently 
to prevent burning. Add one and one-half cups walnut meats. 
Put in glasses. Mrs. Harry G. Blood 

APRICOT MARMALADE 

1 pound dried apricots 2 cups water 

2 cups sugar 1 lemon 

Soak apricots one hour. Wash and soak in fresh water over 
night. Simmer apricots until very soft in two cups of water in 
which they were soaked. Mash very fine. Add sugar, rind and 


The Home-Maker's Cookbook 


147 


juice of lemon. Simmer all together forty minutes or until thick 
as needed. This makes four or five glasses. 

Mrs. S. E. Hale 

ORANGE AND GRAPEFRUIT MARMALADE 

1 orange 1 grapefruit 

1 lemon 

Slice very thin, measure and allow three times its bulk in 
water. Let stand twenty-four hours. Boil fifteen minutes and let 
stand again twenty-four hours. Add three-fourths pound of 
sugar to each pound of fruit and let boil until it jellies. 

Mrs. Edward Winkler, Wakefield 

LIME MARMALADE 

8 pickled limes 12 green tomatoes 

Chop and for every quart add three-fourths of a quart of 
sugar. Simmer two hours. Very nice. 

Miss A. J. Whittredge, Great Neck, L. I. 

RHUBARB CONSERVE 

2 pounds rhubarb 2 oranges, juice and rind 

1 pound seedless raisins pound walnuts 

2 pounds sugar 2 cups water 

Put oranges, nuts and raisins through grinder, cut rhubarb 
in very small pieces. Cook very slowly until thick. Be careful 
not to burn. Mrs. Frank Stevens, Newbury port 

PLUMB CONSERVE 

5 pounds plums 4 large oranges 

5 pounds sugar 2 lemons (juice only) 

1 pound seedless raisins 1 pound nuts 

Cut plums in halves, remove the pits. Boil plums, sugar, 
grated rind and pulp of four large oranges, juice of two lemons, 
skin of one orange cut in shreds, for ten minutes. Then put kettle 
on back of stove to simmer until plums are very soft. Add one 
pound coarsely chopped English walnuts, one pound seedless 
raisins and boil ten minutes longer. Turn into jelly glasses and 
cover with paraffin when cool. 

Mrs. C. R. Talbot, Brookline 

APPLE AND PLUM CONSERVE 

5 lbs. apples, pared and sliced 3 lemons cut fine 

1 lb. plums, stoned and cut in 3^ lbs. sugar 

small pieces 


148 


The Home-Maker’s Cookbook 


Cook fruit in one quart of water until soft. Add three and 
one-half pounds of sugar. Cook until thick as jam. 

S. E. Hale, Danvers 

CURRANT ORANGE CONSERVE 
4 quarts currants 7)4 lbs. sugar 

3 small thin-skinned oranges 434 cups water 

Place currants in preserving kettle. Over them put oranges 
sliced very thin. Add sugar and water. Let stand over night. 
Cook fifteen minutes after it begins to boil. Seal in sterilized 
glasses. Mrs. Howard Foster 

PINEAPPLE AND STRAWBERRY CONSERVE 
One large or two small pineapples put through coarse chopper. 
Weigh and add same amount of sugar (or half white Karo syrup). 
Let stand over night. In morning take five boxes of strawberries, 
hull, mash, weigh and add an equal amount of sugar. Let pine¬ 
apple cook twenty minutes, then add strawberries and cook all 
forty-five minutes. If syrup is used, cook a good hour. 

Mrs. F. A. Osterman 

CRANBERRY CONSERVE 
1 quart cranberries 2 oranges 

1 cup seeded raisins Sugar 

Cook the cranberries, coarsely chopped, in barely enough 
water to float. When soft measure and add an equal quantity of 
sugar, the grated rind of oranges, the raisins and pulp of oranges, 
cut fine. Simmer until very thick, pour into heated glasses. 

Should stand a few days before using. 

M. Esther Marshall 

If the seeds of cranberries are not liked cut, after washing, in 
halves, put into a dish of cold water. Let stand a few minutes and 
the greater part of seeds will sink to the bottom of dish. 

PLUM CONSERVE 

3 lbs. plums, not too ripe 3 lbs. sugar 

4 oranges (cut fine through meat 1 lb. seeded raisins 

chopper) 1)4 lbs. walnuts (in shells) 

Grate rind 

Cook one hour and five minutes, putting in walnuts before 
done. Mrs. F. B. Trull 


The Home-Maker s Cookbook 


149 


APPLE AND PLUM CONSERVE 
5 lbs. apples pared and sliced 3 lemons cut fine (use rinds) 

5 lbs. plums stoned and cut in small 3 Yl lbs. sugar 
pieces 

Cook fruit soft in one quart of water. Add sugar. Cook until 
thick as jam. S. E. Hale, Danvers 

RHUBARB JAM 

3 lbs. rhubarb 3 lbs. sugar 

1 qt. strawberries 

Cut up rhubarb and cover with sugar, let stand until sugar is 
dissolved. Boil until it jams, with one quart of strawberries. 

Mrs. Daniel Pike 

STRAWBERRY PINEAPPLE JAM 
3 cups sugar 2 cups strawberries 

1 cup pineapple 

Put pineapple through food chopper. Cook all ingredients 
together until thick. Mrs. John E. Foster, Lowell 

BAR-LE-DUC 

3 quarts ripe, red currants 3 quarts granulated sugar 

1 jelly glass strained honey 

Let currants and sugar stand over night; in the morning add 
honey and boil twenty-five minutes. Take out part of the cur¬ 
rants. Pour into small jelly glasses and seal when cold. 

Mrs. H. P. Dinsmore 

PLUM PRESERVES 

Six pounds plums stemmed, washed and pricked with a silver 
fork. Cover with boiling water to which one tablespoon soda has 
been added. Parboil until water turns black. Drain, make a syrup 
of three pounds of sugar, two cups water, adding plums few at a 
time. Cook until tender. S. E. Hale, Danvers 

PEAR CHIPS 

8 lbs. pears 5 lbs. sugar 

6 lemons lb. preserved ginger 

Slice pears very thin, slice two of the lemons thin; with the 
skins on, and four without the skins. Also slice the ginger. Mix 
all together and let stand twenty-four hours; then cook slowly, 
simmering till the pears look clear. This will keep indefinitely. 

Mrs. Helen L. Bean, Lowell 


CONFECTIONERY 

“A Wilderness of Sweets.” — Milton 
FONDANT (Unflavored) 

3 lbs. granulated sugar 1% pints cold water 

34 level teaspoon cream of tartar 
Place ingredients in kettle and stir until dissolved, no longer. 
Do not stir during cooking period. Keep sides of kettle free and 
clear of crystals by using a swab made by winding small pieces of 
cheese-cloth around knife blade. Wet swab and rub down sides of 
kettle as fondant boils. When thermometer registers 238 degrees, 
or when a little dropped in cold water forms soft fall, remove from 
fire and pour on large china platter that has been well dampened 
with cold water. Pour syrup carefully and slowly on platter. Do 
not scrape out the last few drops from kettle; it will granulate 
fondant. 

When batch cools, stir with wooden spoon or spatula until 
thick enough to mould with hands. When moulded, place in jar 
and cover with heavy wax paper, over this a damp cheese-cloth 
until wanted for use. Mrs. Dinsmore 

AFTER DINNER MINTS 
2 lbs. granulated sugar 4 oz. fondant 

94 pint water 1)4 teaspoons oil peppermint 

34 level teaspoon cream of tartar 134 lbs. confectionery sugar 

Before putting batch on stove, sift into a cake pan one and 
one-half lbs. confectionery sugar, free from lumps. Put granulated 
sugar, water and cream of tartar in kettle, stir until sugar is dis¬ 
solved. Put kettle on stove, put candy thermometer in batch 
and boil without stirring until thermometer registers 265 degrees. 
If crystals form on sides of kettle, wash off carefully with cheese¬ 
cloth swab. When 265 degrees has been reached, remove kettle 
from stove and pour slowly and carefully onto marble slab or large 
platter that has been well oiled. Let stand for a few minutes until 
edges begin to cool. Then place in centre of batch the four ounces 
of fondant. Drop from the spoon all over batch the one and one- 
half teaspoons of oil of peppermint. 

Fold over edges until fondant is covered. As soon as cool 
enough to handle, stretch out and pull until snow white in color 
and light and fluffy, then stretch out into long strip that is about 
one-half inch thick and with a pair of sharp scissors clip off pieces 


The Home-Maker s Cookbook 


151 


about one-half inch long, dropping them as you clip, into the pan 
of confectionery sugar. Allow them to remain in pan about twelve 
hours, then put in a colander or wire basket and dust off with a 
piece of dry cheese-cloth to remove sugar. 

If thermometer is not used, test by dropping a spoonful in 
cup of cold water. It will be too hard to form into a ball. 

Mrs. Dinsmore 

CHOCOLATE DROPS 

2 cups sugar x /l cup water 
teaspoon cream of tartar, level 

Let boil without stirring, until it will form soft ball when 
dropped in cold water. Set to cool until you can bear your hand 
on bottom of dish. When cool enough, flavor with any flavor and 
use color if you wish. Beat until you can knead with hands. Have 
a plate buttered and knead a few minutes, then mould in any shape, 
set away to cool on a wire screen with wax paper on it; a window 
screen will do. Melt one-half lb. bitter chocolate and one-half 
cake of paraffin by setting in bowl of hot water. When fondant is 
cold, take a darning needle, place in bottom of fondant, dip in 
chocolate and place on wax paper, pulling the needle down through 
the screen. Mrs. W. T. Ellis 

CHOCOLATE FUDGE 

2 cups sugar lb. Baker’s bitter chocolate 

1 small can evaporated milk 3 tablespoons marshmallow 

1 teaspoon butter cream 

Pinch of salt 1 teaspoon vanilla 

Boil sugar, milk, chocolate and salt until a soft ball is formed 
in cold water. Stir constantly to prevent burning. When done, 
turn out fire without moving the dish, add marshmallow cream 
and butter and beat five minutes. Add vanilla near end of beating. 

Mrs. D. W. Coombes 

NUT FUDGE 

2 cups light brown sugar Butter size of small walnut 

cup milk 1 cup walnut meats 

Flavor with vanilla or ginger 

Cook ten minutes, remove from fire, whip until it begins to 
sugar. Put nuts and flavoring in after removing from fire. 

Mrs. A. M. Shedd 


152 


The Home-Maker s Cookbook 


PEPPERMINTS 

\}/2 cups sugar Yi cup boiling water 

6 drops oil peppermint 

Stir sugar and water until dissolved. Boil ten minutes, re¬ 
move from fire, add peppermint and beat until creamy. Drop 
from tip of spoon on buttered paper. Mrs. Austin French 


FUDGE 

1 


tablespoon butter 
tablespoon marshmallow 
cream 

teaspoon vanilla 


2 cups light brown sugar 
1 cup white sugar 
1 cup milk, pinch salt 
H CU P of chopped nut meats, if 
desired 

Put on in sauce-pan sugar, milk and salt, let it cook one-half 
hour, then put in butter, let cook twenty-five minutes, then test it 
in cold water. When done, it will form a ball, then take it off, put 
in marshmallow cream and vanilla, beat a few minutes, put in 
chopped nut meats, beat again, pour in buttered pan when soft, 
and cut in squares. Very good. Bertha Chapman, Lowell 


CANDIED ORANGE AND GRAPEFRUIT PEEL 
Cut peel in thin strips, place in sauce-pan, cover well with cold 
water. Bring to boil and boil twenty minutes. Drain off water, 
cover again with cold water, and boil twenty minutes. Pour off 
water, cover this time with boiling water and boil fifteen minutes. 
By this time the peel should be tender. 

Measure and add an equal quantity of sugar. Boil until all 
the sugar is absorbed. Remove the strips, roll in powdered sugar, 
gradually separating them, one by one. 

Mrs. W. A. Patten, Miami, Fla. 

PUFFED RICE CRISP 

1 cup molasses Small piece butter 

13^2 cups sugar 3^ cup hot or cold water 

13^2 dessert spoons vinegar 

Boil until brittle when tried in water, stirring while it boils. 
Puff the rice in the oven. Butter a sheet pan and after rice is 
mixed with the candy, pour all into pan, spread over and break up 
when cool enough. M. A. Kennedy 


TO PRESERVE GRAPEFRUIT RIND 
Soak in cold water over night, pour off in the morning and boil 
in three different waters one hour each, slightly salted. Then 


The Home-Maker s Cookbook 


153 


drain in colander. Make a strong syrup of two cups sugar and 
very little water. Cut the rinds in small pieces and put in syrup 
and cook slowly until sugar boils away, then spread on plates to 
dry and sprinkle sugar over it. Mrs. J. Lewis Burtt 

PENUCHI 

3 cups brown sugar y 2 cup butter 

1 cup milk 2 teaspoons vanilla 

1 lb. chopped walnuts 
Beat well and pour into buttered pan. 

Mrs. Helen L. Bean, Lowell 

DIVINITY FUDGE 

3^ cup Karo syrup 2 cups white sugar 

K CU P cold water 3^2 cup chopped walnuts 

Boil until it is brittle when tried in water. Remove from stove 
and beat into it the stiffly beaten whites of two eggs, one teaspoon 
vanilla; nuts. Beat until stiff. Drop from spoon on buttered 
platter. Mrs. W. E. Holt 

Mrs. Fred Briggs 

TOFFEE 

3^2 cup brown sugar y cup Karo 

y 2 cup white sugar y 2 cup cream. Cook to 240°F. 

Add 1 tablespoon butter, cook to 250°F. 

Remove from fire and add 

y teaspoon salt 3^2 teaspoon vanilla 

H cup broken nut meats 

Pour into buttered pan one-half inch thick. While warm cut 
in pieces one-half inch by one and one-half inches, and wrap in 
waxed paper. Miss Clarice Hutchins 

VANILLA CARAMELS 

1 lb. granulated sugar 1 pint sweet cream 

1 lb. corn syrup 1 14-oz. can condensed milk 

1 tablespoon vanilla 

Put all except vanilla in kettle, cook over moderate fire until 
a little dropped in cold water will form ball — nearing firm stage. 
Remove from fire, add vanilla, pour in tins to thickness of one- 
half inch. As soon as cool enough, cut in one-inch squares and roll in 
waxed paper. 


154 


The Home-Maker s Cookbook 


PEANUT BRITTLE 

1)4 cups sugar 2 cups shelled raw Spanish 

% cup corn syrup peanuts 

% cup cold water )4 teaspoon vanilla 

2 tablespoons butter (heaping) J4 tablespoon soda 
34 teaspoon salt 34 tablespoon cold water 

Put sugar, corn syrup and two-thirds cup cold water in iron 
kettle, stirring until mixture boils. Cover and boil three minutes. 
Remove cover and boil until it crackles in cold water. Add butter 
and peanuts (Spanish peanuts do not need to be blanched, others 
do), stir constantly for about ten minutes or until peanuts are 
browned. Add vanilla, and soda dissolved in one-half tablespoon 
cold water. Stir until thoroughly mixed and turn on slightly 
buttered marble slab or agate. Spread thin, and lift constantly while 
cooling, with case knife or spatula, and pull to distribute peanuts. 
Have everything ready and near at hand before beginning. 

Mrs. J. B. Howland 

MAPLE DATE FUDGE 

1 lb. maple sugar 1 pint sweet cream 

1 lb. light brown sugar 34 02 • best Creamery butter 

Crush the maple sugar into small pieces, place all ingredients 
in kettle and cook over moderate fire stirring often to prevent 
scorching. Cook until a spoonful dropped in a cup of cold water 
will form a soft ball. Remove kettle from stove and let stand for 
five minutes, then add six ounces of cut up dates and beat until it 
is thick and creamy. Pour into tin to depth of about three-quar¬ 
ters of an inch and mark off into squares. Very nice. 

PEANUT BUTTER FUDGE 
Cook together two cups granulated sugar, two tablespoons 
peanut butter, one-half cup milk, until it forms soft ball in cold 
water, add one-half teaspoon vanilla extract. Cool and beat until 
creamy. Pour on buttered tin and cut in squares when cold. 

FIG CANDY 

1 cup sugar 34 teaspoon cream tartar 

34 cup water 

Do not stir while boiling. Boil to amber color. Stir in cream 
of tartar just before taking from fire. Open figs and lay in buttered 
tin and pour candy over them. 

STUFFED DATES 

Remove the stones from a sufficient quantity of dates. (I 
use Dromedary Dates, as they are so clean and whole.) 


The Home-Maker s Cookbook 


155 


Have ready English Walnut meats cut in quarters, pecans 
cut in quarters, peanuts, marshmallows, preserved ginger, peanut 
butter rolled into proper shape, and fondant (if desired). Fill 
the dates with these different fillings and roll in granulated or 
powdered sugar. 

A good uncooked fondant for filling the dates is made by 
taking the white of one egg and stirring into it all the confec¬ 
tioner’s sugar it will absorb. Flavor with vanilla. 

Mrs. Ada L. Randall, Daytona, Florida 

FIG FUDGE 

3 cups white sugar Butter size of walnut 

% cup milk 

Cook ten minutes, after the mixture begins to boil. Add one- 
half cup figs cut fine and boil three minutes after the mixture begins 
to boil again. 

Pinch of salt, teaspoon cream tartar, 1 teaspoon vanilla. 

Remove from stove, beat three minutes and turn into but¬ 
tered tin. Bertha S. Pasho 


BEVERAGES 

“Drink down all unkindness.” — Shakespeare 
GRAPE JUICE PUNCH 

Mix two bottles of ginger ale with one of grape juice. Serve 
cold. This is a delicious drink and very easy to prepare. (Fruit 
may be added if wished. Mrs. Gale 

GRAPE JUICE I. 

Pick grapes from stem and wash, cover them with water and 
cook to mush, drain in cheese-cloth bag over night. To one quart 
juice add one and one-half pints sugar, bring to a good boil and 
seal hot. Dilute with water when serving. 

Hannah Chandler 

GRAPE JUICE II. 

Use Concord grapes and to each quart of grapes, picked from 
stems and washed, use one quart of water. Simmer for two hours 
(not boil). Then strain through a cloth and to each quart of juice, 
add one and one-quarter cups of sugar and boil five minutes. 
Then bottle and seal. Mrs. Ann E. Baker 



156 


The Home-Maker s Cookbook 


RASPBERRY PUNCH 

Juice 2 lemons 2 cups raspberries 

2 cups currants 

Strain. Do not remove pulp from cloth, and place in another 
dish. Over this pour one quart of boiling water. To this add two 
cups of sugar and stir until sugar is dissolved. Allow to cool thor¬ 
oughly before adding the juice and three cups of tea. 

It may be that more water could be added, but the melting- 
ice dilutes it. Canned raspberries and currant jelly heated and 
diluted with water may be used instead of fresh raspberries. 

Mrs. Dinsmore 

UNCOOKED GRAPE JUICE 

Two cups of Concord grapes. Pick from the stem, put them 
into a quart preserving jar, then sprinkle with one-half cup of 
white granulated sugar. Fill the jar with boiling water and seal 
tight. Let stand three months before opening. This is delicious 
and far superior to cooked grape juice. 

Carrie Fisher Cole 
ICED GINGER TEA 

1 qt. boiling water 1 bottle ginger ale 

2 tablespoons Orange Pekoe tea 1 cup sugar 

Pour boiling water on tea leaves, let steep five minutes, 
strain; add sugar and set on ice to cool. Just before serving add 
bottle of ginger ale. Marion French 

LEMON ORANGEADE 

Make a syrup of one cup sugar and one pint water boiled 
together fifteen minutes. Let cool and add strained juice of three 
lemons and four oranges. Wash an orange and wipe dry with 
cloth. Slice in thin slices; remove seeds and add to syrup, add 
cracked ice, water to taste and one-quarter cup of Maraschino 
cherries. Mrs. J. C. Fletcher 

GINGER PUNCH 

Chop one-half pound of candied ginger; add four cups water, 
one cup sugar; boil fifteen minutes. Cool and add the juice of 
three oranges and two lemons. Strain, cool and serve with cracked 
ice. Mrs. Fletcher 

FRUIT PUNCH 

1 pint lemon juice 1 pint grape juice 

1 pint pineapple syrup 10 quarts water 

1 pint raspberry syrup Sweeten to taste. 


The Home-Maker’s Cookbook 


157 


Serve with thin slices of orange and banana floating in bowl. 
If desired, one quart of rather strong tea or one quart of ginger 
ale may be used in place of one quart of water. 

Josephine M. Ockington 

RASPBERRY VINEGAR 

Pour over two quarts of raspberries in a stone jar, one quart 
of vinegar. Let it stand twenty-four hours. Strain and pour 
liquor over fresh fruit and let it stand the same way. 

Allow one pound of sugar to one pint of juice, put into stone jar 
and set in pot of boiling water one hour. Skim well and put into 
bottles; cork and seal tight. Diluted with water this makes a very 
nice drink for anyone sick. Mrs. W. H. Mitchell 

SOUTH AMERICAN CHOCOLATE 

Melt one-half pound (one cake) sweet chocolate over hot 
water, add slowly one cup of strong, hot coffee and boil one min¬ 
ute; add to six cups of scalded milk, beat until a thick froth forms 
on top and leave over hot water ten minutes. 

Serve with whipped cream sweetened and flavored, or chill 
and serve in tall glasses with cracked ice. 

Mrs. Dinsmore 
RASPBERRY COCKTAIL 

6 tablespoons raspberry juice 4 tablespoons lemon juice 

4 tablespoons orange juice 3 tablespoons sugar 

Put raspberry juice and sugar into sauce pan, cook three 
minutes, chill, add orange and lemon juice and mix well. Serve 
with crushed ice. Mrs. R. J. Hartford 

FRUIT COCKTAIL 

To juice of one lemon and one orange add a cupful of grape 
juice and one of ice water. Sweeten and serve in cocktail glasses. 

Miss G. E. Gardner 


FROZEN DAINTIES 

MAPLE MOULD 

One envelope granulated gelatine dissolved in cold water, one 
cup boiling maple syrup, one-half pint cream beaten stiff and 
added to syrup after it has been cooled by setting dish in pan of 
cold water. Pack in mould set in pail of ice and salt, tightly cover 
and stand three hours. Dr. Bray 



158 


The Home-Maker s Cookbook 


TUTTI-FRUTTI WATER ICE 
Mix together: 

}/2 cup lemon juice 2 cups or 1 pt. can shredded 

1 cup orange juice pineapple 

1 quart water 2 cups sugar 

Freeze. This mixture may be made and allowed to stand 
several hours before freezing. 

Mrs. C. Edward Cutler, Lowell 

MILK SHERBET 

1 quart milk Juice of 3 lemons 

1 pint sugar Grated peel of 1 lemon 

Juice of 1 orange 

Mix, adding milk last without stirring, in freezer. Use one- 
third salt, two-thirds ice. Remove dasher of freezer, pack in 
solid. Mrs. C. E. Cutler 

LEMON SHERBET 

2 lemons 1 quart milk 

1 pint sugar 1 teaspoon vanilla 

Mix sugar, lemon juice and vanilla, pour into container, then 
add milk. This makes two quarts. 

Mrs. Austin F. French 
PINEAPPLE SHERBET 

1 pineapple chopped fine 1 tablespoon gelatine in 

(or one can) 3/2 pint cold water 

Juice of 2 lemons 1 quart boiling water 

3 cups sugar 

Let cool and freeze. 

Mrs. H. G. Blood, Mont Vernon. N. H. 
BANANA SHERBET 

3 bananas 1 quart milk 

3 lemons 1 pint sugar 

Mix fruit and sugar together, add milk slowly. Makes about 
two quarts. Mrs. Grace M. Taylor 

ORANGE FRAPPE 

% cup sugar 3 cups water 

1 cup orange juice 

Freeze. One measure of ice to one of salt for a frappe is a 
good rule. Gertrude Louise Small 


The Home-Maker s Cookbook 


159 


CRANBERRY FRAPPE 
1 quart cranberries 2 cups water 

Cook eight minutes and strain, add two cups sugar, juice of 
one lemon, and freeze. Equal parts salt and ice. 

Mrs. Fred L. Roper 

PEACH SNOW 

1 cup cream 2 egg whites 

1 cup sugar 1 quart sliced peaches 

Add half the sugar to the cream, stir until sugar is dissolved; 
add whites of eggs beaten stiff. Place sliced peaches in a dish, 
sprinkle them with remainder of sugar, pour on cream mixture and 
serve at once. The success of this depends upon its being thor¬ 
oughly chilled when served. The cream, eggs and fruit should be on 
ice two hours before the dish is prepared. The dish must be sent to 
the table as quickly as possible, the snow being kept on ice until 
needed. Mrs. T. F. Lyons 

PINEAPPLE MOUSSE 

1 cup pineapple chopped fine Whites of 2 eggs 

Yl pint cream 

Sweeten to taste, put pulverized sugar into pineapple juice. 
Whip cream, sweeten and when thick, beat eggs together, put in 
sweetening and pineapple. Pack in ice and salt for three or four 
hours in ice cream freezer, covering well and using plenty of salt. 

Harriet Palmer Osgood 

PINEAPPLE CREAM 

4 cups water 1 can grated pineapple 

2 cups sugar Boil twenty minutes 

When cold, freeze to mush, using three parts ice to one of salt. 
When frozen, remove dasher and fold in one-half pint jar heavy 
cream beaten stiff. Let stand at least one hour before using. 

Olivia Tolman 

MAPLE ICE CREAM 

1 pint milk 1 pint maple syrup 

1 pint cream 4 eggs 

1 teaspoon flour 

Cook milk, yolks of eggs and flour like custard. Add hot 
syrup. When cold, add whites of eggs beaten stiff. Freeze as 
usua p Mrs. J. C. Angus 


160 


The Home-Maker s Cookbook 


ORANGE DELICIOUS 

2 cups sugar 1 cup milk or thin cream 

1 cup water Yolks 2 eggs 

2 cups orange juice 1 cup thick cream 

Boil sugar and water for eight minutes, cool, then add orange 
juice. Scald milk, add yolks of eggs beaten and cook in double 
boiler until like custard. Cool. Add to first mixture with heavy 
cream beaten stiff. Freeze as usual. Dr. Barker 

COFFEE ICE CREAM 
1 quart cream 1 Y cups sugar 

\Y cups milk Yi teaspoon salt 

Y cup ground coffee added to Yolks 4 eggs 

milk and boiled, then strain. Miss Austin 

MAPLE PARFAIT 

4 eggs 1 cup hot maple syrup 

1 pint thick cream 

Beat eggs light and pour syrup over them. Cook until it 
thickens. Cool. Add cream beaten stiff. Freeze. 

Miss Austin 

PEANUT BRITTLE CREAM 
1 lb. peanut brittle put through 1 pint cream whipped stiff 
food chopper Y 2 cup sugar 

Y 2 lb. marshmallows cut in quarters 1 teaspoon vanilla 

Mix and let stand one hour or more. Serve in sherbet glasses. 

Mrs. H. G. Blood, Mont Vernon, N. H. 

BANANA DAINTY 

Dissolve one package of orange or lemon Jello according to 
directions. In another pan, boil one cup sugar with one-quarter 
cup water until it threads. Have ready whites of two eggs beaten 
stiff. Beat in the syrup and flavor with a few drops of lemon juice. 
When Jello begins to set, beat in egg mixture and six mashed 
bananas; chill and serve. Mrs. Dinsmore 

FROZEN PEACHES 

Rub one quart of ripe peaches through a sieve, add two cups 
of sugar, four cups water, and juice of one lemon. When the 
sugar is dissolved, freeze. When partly frozen, add the whipped 
whites of two eggs or one-half pint of cream, continue freezing. 

Mrs. D. L. Page 


The Home-Maker's Cookbook 


161 


CHOCOLATE SYRUP 

Melt two squares of chocolate over boiling water; add two- 
thirds cup sugar and few grains salt. Stir until smooth. Boil 
five minutes, cool, turn into a jar and keep in ice box or cold place. 
Four times this amount may be made and kept on hand to be used 
with hot or iced milk. Mrs. Dinsmore 

PINEAPPLE AND MARSHMALLOW CREAM 
Into sherbet glasses cut three or four marshmallows in small 
pieces. Over them pour a little juice from a can of pineapple, 
together with a slice of the fruit cut into small pieces, and let stand 
a short time. When ready to serve, cover all with whipped cream 
and decorate with chopped nuts and candied cherries. 

Mrs. C. A. Lyle 

COFFEE MOUSSE 

1 pint thick cream 3 tablespoons sugar 

1 cup coffee 

Whip cream, then add sugar and coffee. Pack in ice and salt 
for three hours. Do not stir. 

Mrs. E. T. Bowen, Laconia, N. H. 

MAPLE MOUSSE 

13^2 cups thick maple syrup Y 2 pint cream whipped 

1 tablespoon powdered gelatine 1 tablespoon vanilla 

Dissolve gelatine in one-half cup cold water, add boiling 
syrup. When congealing whip and add whipped cream. Put into 
mould, pack in ice and salt (three to one) for four hours. 

Serve with cheese crackers. Mrs. F. W. Garland 


INVALID COOKERY 


“Neatness comes first. Be thy spare table bright 
With shining dishes and with napkins white. 

Nor shun the bowl of foaming milk that feeds 
The infant and may serve the senior’s needs.” 

OATMEAL GRUEL 

1 quart water 3 tablespoons oatmeal 

Yl teaspoon salt 

Boil the water and into it stir the oatmeal; boil until it thick¬ 
ens, stirring constantly. Then put into a double boiler and let 
cook two or three hours. Add salt, strain; thin with rich milk. 

INDIAN GRUEL 

1 quart water 1 heaping tablespoon corn 

Yi teaspoon salt meal 

Combine and cook as in receipt for Oatmeal Gruel. 

ARROWROOT GRUEL 

2 teaspoons arrowroot 1 pint milk or water 

Mix arrowroot in a little cold water. Boil milk or water; stir 
in arrowroot and boil until thickened and clear, stirring con¬ 
stantly. Add salt or sugar as desired. 

CRUST COFFEE 

Break slices of toasted bread into small pieces. Cover with 
hot water, using two cups of water to one cup of crumbs. Cook 
very slowly, fifteen minutes. Strain and serve with milk and sugar. 
Especially good made of brown bread. 

TOAST 

Use stale bread sliced one-fourth of an inch thick and well 
browned on both sides. Moisten with hot water, then butter, or 
moisten with hot milk, with a bit of salt. 

MILK SAUCE FOR TOAST 

2 cups of milk or cream 1 tablespoon flour 

1 teaspoon butter Yi teaspoon salt 

Heat milk in double boiler, melt butter in sauce-pan, add 
flour, stir until smooth, add hot milk gradually, stirring until 
smooth. Pour over slices of well toasted bread. 

PINK TOAST 

Put three tablespoons butter into a sauce-pan; when bubbling 
add three tablespoons flour mixed with one-half teaspoon salt and 


The Home-Maker s Cookohok 


163 


stir in gradually one and one-half cups of tomatoes stewed and 
strained and in which one-fourth teaspoon soda has been dissolved. 
Add one-half cup scalded milk. Pour over slices of toast and 
serve at once. Mrs. Anthony Kelley 

CLAM BROTH 

6 large clams (in shell) 1 cup water 

Wash the clams thoroughly with a brush and place them with 
the water, in a kettle over the fire. As soon as the shells open the 
broth is done. Strain through muslin and serve. Very easily re¬ 
tained and often very appetizing for an invalid. 

CLAM SOUP 

Yz cup milk Yl clam broth 

Yi tablespoon butter Yl tablespoon flour 

Scald the milk; heat the clam broth. Melt the butter; when 
hot and bubbling, stir in the flour and pour on slowly the hot clam 
broth. Cook for five minutes, then add milk, salt and pepper to 
taste. The soft part of clam may be added if desired. 

BEEF TEA 

Take a pound of the juicy round of beef steak. Cut into thin 
strips an inch long, put into a sauce-pan and first cover with cold 
water. Put on stove where it will heat gradually; when it comes to 
a boil let boil slowly five minutes. 

Or 

Put the meat into a glass jar, covering meat with cold water. 
Place the jar in a kettle of cold water with a rack or thin piece of 
wood to hold jar above the bottom of the vessel. Let the whole 
heat slowly and be kept hot until the juice of the meat is extracted. 
Pour off and cool. Remove all fat, keep in a cold place, using as 
needed. Flavor with salt, or lemon juice or cream. A well beaten 
egg may be added to one cup of tea. This tea may be served cold 
or hot. If reheated, bring to boiling point but do not allow it to 
boil. Amy F. Coggin 

LAMB BROTH 

2 lbs. neck of lamb 1 teaspoon salt 

1 quart cold water 

Clean meat thoroughly; remove skin and fat. Cut the meat 
into small pieces and hack or separate the ; bones. Put bones and 
meat into a sauce-pan, add cold water, let stand one hour; then 
heat gradually and cook below the boiling point for two hours. 
Strain through a coarse sieve that the reddish brown particles of 


164 


The Home-Maker s Cookbook 


albuminous matter may not be lost. Remove all fat before serv¬ 
ing. Cool, remove fat and reheat or remove fat from hot broth 
by using tissue paper. Boiled rice may be added, if allowed the 
patient. 

CHICKEN BROTH 

A fowl will make a more nutritious broth than a young chick¬ 
en. Skin, cut it up and break the bones with a mallet. Cover 
well with cold water and boil slowly for three or four hours. Strain, 
remove fat, add salt. A little rice may be boiled with it, if desired. 

EGG MILK SHAKE 

1 egg Milk to fill glass 

1 teaspoon sugar Flavoring, nutmeg or vanilla 

Beat white and yolk of egg separately and then together; add 
sugar, flavoring and milk. Stir or shake well. Pour into tumbler 
and serve. 

BOILED CUSTARD 

2 cups milk 2 tablespoons sugar 

Pinch of salt 2 eggs or yolks of 3 eggs 

34 teaspoon vanilla 

Put the milk to heat in a double boiler. Beat the eggs thor¬ 
oughly with the sugar, add milk, return to double boiler and cook 
until the custard coats the spoon, no longer. Stir to prevent cook¬ 
ing unevenly. If the custard curdles, place the upper part of the 
boiler in a pan of cold water, beat until smooth. 

If desired, the whites of the eggs may be beaten separately 
and added to the custard after it is cold. 

CUP CUSTARD 
1 pint milk 2 eggs 

34 CU P sugar 34 teaspoon salt 

Flavor with nutmeg or vanilla. Bake in oven slowly. Fill 
custard cups, place them in a shallow dish of hot water, put in 
oven and bake. 

IRISH MOSS BLANC MANGE 
4 cups milk 1 teaspoon vanilla 

34 cup Irish moss 34 teaspoon salt 

Wash moss very carefully in cold water and add to the cold 
milk. Place in a double boiler and cook about twenty minutes 
or until it thickens if dropped on a cold plate. Strain, add salt and 
vanilla, turn into moulds. Serve with sugar and thin cream. 

M. E. Marshall 


RULES CONTRIBUTED BY GENTLEMEN 


FRIED OYSTERS OR SCALLOPS 

To insure either being full size or delicate when cooked, they 
must be absolutely fresh; this is particularly true of scallops, as 
they tend to shrink and toughen after a few hours out of water. 

Receipt: — Prepare a plate of dry bread or cracker crumbs. 
For one pint of fish, make batter of one egg well beaten, add pinch 
of salt and small dash of pepper. Cover the fish with the batter in 
shallow dish, remove and roll in crumbs. Fry in hot buttered pan 
or deep lard. 

Serve with tartar sauce. D. W. Wright 

OYSTER STEW 

Select fine large oysters, place in stew pan, in their own liquor, 
add to one pint of oysters, a small cup of water and one-half tea¬ 
spoon of salt, set over fire and as boiling point is near, skim well, 
keep hot but do not boil and add butter size of an egg. When 
butter is melted, apply more heat and add one quart of milk; just 
before stew boils, remove from fire and serve. Fresh milk added 
when stew is just below boiling point will not curdle, but to have 
the flavor right, oyster stew must never boil. D. W. W. 

CLAM CHOWDER 

Slice eight good sized potatoes and two onions, cover with hot 
water. Cook until tender, add salt and pepper to taste and then 
remove the stomachs from a quart of clams and lay the clams on 
top. Do not stir the clams in. Be sure the potato and onion is 
boiling hot. Steam fifteen or twenty minutes, then add a quart of 
hot milk. Add more salt and pepper if needed and as much butter 
as your conscience will allow. Arthur C. Tingley 

CREAM OF TARTAR BISCUITS 
3 cups flour 2 teaspoons cream of tartar 

1 teaspoon soda, small sifted in flour two or three 

3/2 teaspoon salt times 

Work in tablespoon lard, mix with water, stiff enough to roll. 
Bake in hot oven. Frank G. Gulliland 

DROP CAKES 

% cup shortening %}V 2 cups pastry flour 

1 cup sugar 1 teaspoon soda (in milk) 

% cup milk 2 teaspoons cream of tartar 

2 e gg S 1 teaspoon lemon extract 


166 


The Home-Maker s Cookbook 


Drop a dessert spoonful on a well greased pan a little way 
apart. Before baking, sprinkle a little sugar and cinnamon on 
top. If baked in a hot oven, they will be light and fluffy. 

Albert H. Leet 

Cook for many years at U. S. L. S. S. Plum Island 
MINISTER’S MUFFINS 

cups # flour 2 heaping teaspoons baking 

cup sugar powder 

t egg 

Three-quarters cup milk, or enough for a stiff batter. Mix dry 
ingredients, then add liquid. Bake in a hot oven. 

Rev. Henry B. Mason 

CHEESE PASTE 

Cream cheese, horseradish, salt, pepper, moistened with a 
little vinegar. 

COCOANUT PYRAMIDS 

2 egg whites 1 lb. cocoanut (shredded) 

Powdered sugar 

Beat Whites very stiff, add sugar, then cocoanut; form into 
pyramids; bake golden brown. 

SARDINE A LA TOAST 

Cut up toast in fingers the size of sardines and butter well. 
Fry sardines in butter, place on toast and serve hot. 

A CREOLE LUNCHEON DISH 
1 cup boiled rice 2 cups tomato 

1 cup chopped onion fried in butter — do not burn or brown 

1 cup new cheese sliced quite thin 

Put all together, except the cheese, well seasoned with pepper 
and salt, and cook from ten to fifteen minutes. Turn out on a 
platter and while hot spread the cheese over it and then place 
it in the oven, allowing it to remain there until the cheese is well 
melted. Serve hot with toast or warm bread. No meat in any 
form or vegetables will be required. H. K. S. 

24-HOUR DESSERT 

Take thirty marshmallows cut up fine, one-half pound peanut 
brittle candy broken very fine. Mix with one-half pint whipping 
cream already whipped. Put into bowl from which to serve and 
put on ice for twenty-four hours. Then serve with plain cream. 


The Home-Maker s Cookbook 


167 


FIG SALAD 

Stuff pulled figs with Blue Ribbbon Cream cheese mixed with 
salted almonds. Place on lettuce and serve with French dressing, 
cold. 

SCOTCH SHORT BREAD 

1 cup sugar 1 4 cups flour 

2 cups butter } cream Pinch salt 

Roll one-quarter inch thick and bake. Use hands to mix for 
better results. Donald E. Leslie, Clinton, la. 

CRACKER DRESSING FOR TURKEY OR CHICKEN 
1 lb. common crackers rolled fine 1 medium onion cut fine 
1 large slice fat pork cut fine 1 egg 

Salt, pepper, Bell’s Dressing to suit taste 
Mix with milk to proper consistency. If meat grinder is 
handy, put crackers, pork and onion through same. 

George K. James 


ONION GRAVY 

2 or 3 onions 1 cup milk 

1 tablespoon flour 1 tablespoon butter 

Cover onions after slicing, with water and cook until tender. 
Add milk. Mix flour with a little cold milk, stir in with the lump 
of butter. Season to taste. This is sufficient for a family of four 
or five and goes good with baked potatoes. G. F. Camp 

MY MOTHER’S PICCALILLI 
Chop or slice one peck green tomatoes, sprinkle one-half cup 
salt over them and let them stand over night. Pour off brine, add 
two quarts vinegar, one quart sugar, one-half pint white mustard 
seed, three tablespoons ground pepper, two of salt, one of clove, 
one of cinnamon, one of whole allspice, one-half dozen chopped 
peppers, three onions. Mix well together and stew until soft. 

William H. Lee 

WESTERN SANDWICH 

Beat one egg. Add small amount of chopped ham and onion. 
Mix together and turn into a small buttered frying pan; brown 
on both sides, then place between slices of bread, spread with thin 
layer of mustard, salt and pepper to taste. 

Andrew Nichols, M. D. 


168 


The Home-Maker 9 s Cookbook 


CHOCOLATE FUDGE 

1 lb. sugar 34 lb. honey 

34 lb. corn syrup 34 pint cream 

34 lb. chocolate 

Cook over slow fire to a soft ball. Let it cool before stirring 
to grain it; if you stir it hot, it grains coarse; the colder it is stirred, 
the finer the grain. If you wish to add nuts, do it while stirring. 

If you have no corn syrup, honey will take the place of it. 
Stir while cooking so it will not burn. 

D. L. Page, M. D., Lowell, Mass. 

PERFECT CHOCOLATE CAKE 

2 squares unsweetened chocolate 34 cup milk 

3 eggs 134 cups sifted flour 

1 cup sugar 2 level teaspoons baking pow- 

34 cup butter der 

Little salt 1 teaspoon vanilla 

Melt chocolate over hot water, beat egg yolks and sugar 

thoroughly, add the creamed butter, stir until very light; add 
melted chocolate, then milk and flour, baking powder and salt. 
Beat whites of eggs to a stiff froth and add last with vanilla. 

George A. Marshall 

BUTTER SCOTCH 

6 lbs. sugar 3 pints water 

Melt and strain, kill one level spoonful cream of tartar, tone 
320, and stir in one-half pound butter. Turn into buttered pans 
and mark with knife when cool enough. H. L. Kennedy 

COCOANUT CAKE 

1 oz. glucose 1 lb. grated cocoanut 

1 lb. sugar White of 1 egg 

Mix well, boil thirty minutes, let stand until cold and form 
in balls and bake on buttered pans. H. L. K. 

LASSES CANDY 

2 cups molasses 1 tablespoon vinegar 

1 cup sugar Butter size of a walnut 

Boil briskly and constantly twenty minutes, stirring all the 
time. When cool enough to pull, do it quickly and it will come 
white rapidly. Very nice. 


Dr. Cummings, Brattleboro, Vt. 


The Home-Maker’s Cookbook 


169 


MACAROONS 

1 lb. almond paste 1 lb. sugar 

Egg whites enough to mix well. Shape in balls and bake on 
buttered pans. H. L. K. 

VANILLA ICE CREAM 
12 quarts cream 6 lbs. sugar 

4 oz. vanilla 


GRAPE-NUT ICE CREAM 

Is made by adding grape-nut as thick as you wish to the Va¬ 
nilla Ice Cream just before it hardens. H. L. K. 


COUGH MEDICINE 
oz. hoarhound 1 

oz. thoroughwort 


whole flaxseed 
oz. slippery elm 


(Unexcelled) 
oz. black stick licorice 
lb. loaf sugar 
pt. best molasses 
lemons 

Steep all the herbs together until the goodness is thoroughly 
extracted, then strain and add licorice, molasses and sugar; boil 
down to syrup. When cool add lemons. James Chandler 


EGGS 


OMELET 

Six eggs, whites beaten to a stiff froth, yolks well beaten, one 
teacup of warm milk with teaspoon butter melted in it, one table¬ 
spoon flour wet to a paste with milk. Add to the cup of milk, one 
teaspoon salt. Mix all except the whites and add them last. Cook 
immediately about ten minutes, then fold over like a turnover. 

A piece of butter should be put into frying pan in which omelet 
is cooked. I cook on top of stove about five minutes and finish in 
oven. Mrs. V. E. Darling 

EGGS AU GRATIN 

6 eggs 1 tablespoon flour (heaping) 

1 tablespoon butter 1 cup milk 

teaspoon salt A little pepper or paprika 

Mix butter and flour, then stir into boiling milk, and cook 
until thick. Break eggs in a baking dish, pour sauce over them and 
cover with one-half cup of grated cheese. Bake until brown. 

H. G. Lee 

SCALLOPED EGGS 

Boil six eggs hard, remove shells, cut in circles, not too thin. 
Put in baking-dish, and cover with milk gravy made of one pint of 
milk, salt, pepper, butter and flour. Sprinkle tops with cracker 
crumbs and bake one-half hour. Mrs. J. W. Miller 

STUFFED EGGS 

1 dozen boiled eggs 34 teaspoon salt 

34 teaspoon pepper 34 CU P salad dressing 

Cut eggs in half, remove yolks, mix with the butter, salt, 
pepper and salad dressing. Stuff the whites with mixture, sprinkle 
paprika over them. Garnish with parsley. Serve cold. 

Mrs. F. G. Gulliland 

EGG OMELET 

Four eggs, whites and yolks beaten separately, four table¬ 
spoons flour dissolved in a little cold milk. Add to beaten yolks. 
Scald one cup milk, add one-half teaspoon salt, one teaspoon but¬ 
ter, then stir all together, adding whites last. Cook slowly. 

Mrs. G. A. Norris 



The Home-Maker s 




Cookbook 








171 

















































I > 

m 7 TT liJT 7 




172 




27ie Home-Maker’s Cookbook 







































































V 










































































. 


















The Home-Maker s Cookbook 

























The Home-Maker s Cookbook 




11 








■ 
















































































176 



The Home-Maker s Cookbook 
























v 





















































. 

















* 


























% 







178 





The Home-Maker s Cookbook 





















* 




















TO OUR ADVERTISERS 


The members of the Cook Book Committee gratefully acknowl¬ 
edge the valuable assistance rendered them by the business firms 
who have so kindly patronized the “advertising department.” 
We would say that in so doing they have contributed greatly to 
our Organ Fund, as all the profit from advertising and the sale of 
the book goes into that fund. 

We have learned many lessons we needed to know, and we feel 
confident that our sympathies, especially for the adhesive book 
agent, have been greatly expanded. This being our first experience 
along this line, we undoubtedly have made mistakes, but even in 
these we are not without hope of being examples to our successors. 
After thanking all our helpers and looking forward with pleasure 
to the years of increased prosperity for all these business men and 
women, as well as the thousands of families made happier as the 
certain result of the use of “The Home-Maker’s Cookbook,” we 
are 

Gratefully yours, 

The Cook Book Committee 
By Lizzie R. Tingley 


Thanks are given to the many friends 
who so kindly contributed to make this 
book a success, but who did not wish to 
have their names appear. 


FIRE INSURANCE AGENCY 

J. L. FLEMING 


Represents in Tewksbury the following Companies 


BOSTON 

LONDON & LANCASHIRE 

PENNSYLVANIA 

NEW YORK UNDERWRITERS 


MERRIMACK MUTUAL 
DORCHESTER MUTUAL 
TRADERS 8c MECHANICS 
HOLYOKE MUTUAL 


FRASER’S MEN’S SHOP 

MIDDLESEX & GORHAM STREETS, LOWELL, MASS. 

WHERE YOU MAY SELECT FROM A STOCK OF STANDARD 
QUALITY GOODS. FAIRLY PRICED 


“Morse” Made Suits “Tripletoe” and “Shawknit” Hosiery 

“Lamson & Hubbard” Hats Square “C” Sweaters 

“Carter’s” and “Cooper’s” Underwear “Arrow” Shirts and Collars 

“Brownknit” Wool Hosiery “Wearplus” Neckwear 

The Home of “SWEET-ORR” Work Clothes. SERVICE and SATISFACTION 


DOWS GRIP-COLD TABLETS FOR FEVER AND COLDS 
DOWS EXPECTORANT FOR HARD TIGHT COLDS 
DOWS CORN PLASTERS REMOVE ALL CORNS 
DOWS DIARRHOEA SYRUP FOR ALL SUMMER ILLS 
(All sold under a guarantee) 

Did you get our catalogue on 
Dahlias and Gladioli? 

FAIRBURN BUILDING 
ON THE SQUARE 
















SERVICE 

Tewksbury Meat Market 
Choice Meats 

A. Tremblay 

Proprietor 


Free Del ivery 


ICE CREAM 

for 

PARTIES 










JBailep’S 

THE PRESCRIPTION STORE OF LOWELL 


Your Health is the Most Important Factor in Life 
Reliability — Accuracy — Promptness 


A Complete Line of Drugs and Chemicals 
No Candy — No Soda — No Cigars 
A REAL DRUG STORE 

F. & E. BAILEY & COMPANY 

79 Merrimack Street 19 John Street Lowell, Mass. 
John F Walsh, Reg. Ph., Mgr. 


FOR BEST VALUES ALWAYS COME TO 



92-100 MERRIMACK STREET 45-49 MIDDLE STREET 
LOWELL, MASSACHUSETTS 


DANIEL H. WALKER 

GENERAL CONTRACTOR 

17 Thorndike Street Lowell, Mass. 















Housewives Who Know 
Insist on Oven Heat Regulation 

The old coal range is rapidly passing away. 

And in its place is appearing the Modern 
Gas Range with its Oven Heat Regulation. 

It is making happy kitchens for the house¬ 
wife who spends a great deal of time in that 
part of the home. 

Lowell Gas Light Companj 

Appliance Store 

73 Merrimack Street Lowell, Mass. 

Phone 349 


L. A. DERBY & COMPANY 

Electrical Contractors 

58-64 Middle Street Lowell, Massachusetts 

Telephones 3096—3097 

FAIRBANKS-MORSE ELECTRIC PUMPS 
GASOLINE ENGINES 
MOTORS 

HOME WATER SYSTEMS and LIGHTING PLANTS 





□ 

Fred. C. Church & Co. 

Compliments of 
A Friend 

Insurance 

a 

53 Central St. 141 Milk St. 

Lowell, Mass. Boston, Mass. 

J. K. Chandler & Sons 
florists 

a 

Growers of Chrysanthemums 
Sweet Peas and Marguerites. 
We are also large growers of 
Begonias, Geraniums and 
many other Bedding Plants 

Compliments of 
F. M. Bill & Co. 

TEWKSBURY, MASS. 

Telephone Lowell 4249-R 

□ 










DANAS BROS. 

Quality Market 

The Cleanest and The Best 
Candy Store in the City. 

62-66 Gorham St., Lowell, Mass. 
Tel. 177 

Compliments of 

A FRIEND 

BARTLETT & DOW 
COMPANY 

Established 1832 

Hardware, Mill Supplies, Seeds, 
and Paint 

216 Central St., Lowell, Mass. 

N. D. LAFLEUR 
Hardware Paints 

Milk-Men’s Supplies 

Ask for Phoenix Ready Mixed 
Paint. It stands the test. 
11E. Merrimack St. 

Lowell, Mass. 

Tel. 550-551 

BENNETT BROS. COMPANY 

41-51 Payne St., 

Lowell, Mass. 

W. J. HOARE 

Dealer in all kinds of 

Fresh Fish, Oysters, Clams, 
Lobsters, Etc. 

461 Lawrence St., Lowell, Mass. 
Tel. 863 

Diamonds, Watches, Fine 
Jewelry, Silverware 
HARRIETT W. HAMBLETT 

9 Central St. 

Lowell, Mass. 

Rooms 206-208, Wyman’s Ex. 
Bldg. 


FRANK M. HADLEY 

Successor to 

Charles Wheeler and Andrews & 
Wheeler 

Fine Monumental Work 

341 Thorndike St., Davis Square 
Lowell, Mass. 

North Tewksbury Garage 
WM. IRVIN BAILEY, Prop. 

Authorized Ford Service 

Automobile Repairing 

Tel. Connection 
















Make Your House a Home 


The house of light is one where 
electricity is the illuminant. 
No other light compares with 
it in brilliance, softness, clean¬ 
liness and safety. Free esti¬ 
mates cheerfully given. Call 
us cn the telephone today. 


FAVREAU BROS., INC. 

171 Merrimack St. 

Tel. 5711-W Tel. 5711-W 


FAIRBURN’S /orFOOD 

CN THE SQUARE 
LOWELL 

MARKET RESTAURANT 



OUR RECIPE 


COURTESY 

QUALITY 

SERVICE 












A Friend 

S. W. A. 

J. W. STARK 

Ballardvale, Mass. 

Compliments of 

A. F. MOORE 

JOHN J. DOHERTY & CO. 

Manufacturers of 

Fine Bedding 

12 Hale St., 

Lowell, Mass. 

FOOD 

for 

Horses Cows Poultry 

J. B. COVER & CO. 

150 Middle St., 

Lowell, Mass. 

Go To 

F OFIN HILL NURSERY 

Chelmsford, Mass, 
for 

Shade and Ornamental Trees, 
Shrubs, Vines, Perennials-, 
etc. 

THE CUNNINGHAM STUDIO 
Photos of Quality 

Our photographs represent the 
highest expression of Studio 
Work. 

Elevator Tel. 53807 

Hildreth Bldg., Lowell 

JOHN P. QUINN 

Coal 

LILLIE S. CUTLER 

Attorney-at-Law 

174 Central St., Lowell, Mass. 

LITTLE LADY SHOPPE 

Children’s & Infants’ Dresses 

81 Merrimack St., 

Lowell, Mass. 

Opposite Macartney’s 















A. F. FRENCH & CO. 


'Taper Box Manufacturers 

165 Market Street - - Lowell 

TELEPHONE 


JOHN M. PINARDI TELEPHONES 

Designer and General Manager Works 835-W Res. 835-R 

Now is the proper time to select your Monument if you 
want to be sure to have it completed for Memorial Day 

LOWELL MONUMENT CO. 

Original Designers and Manufacturers of 

FINE MEMORIALS IN GRANITE, MARBLE AND BRONZE 

1056-1062 GORHAM STREET, LOWELL, MASS. 

Call us on Phone and we will gladly help you to make a suitable selection 


HOME ECONOMY 

BUY DIRECT FOR YOUR PANTRY SHELVES 

Allspice, Alum, Baking Powder/Butter Color, Celery Seed, Cinnamon, Citric 
Acid, Cloves, Cooking Soda, Corn Starch, Cream Tartar, Flavoring Extracts, 
Ginger; Ginger, Powdered; Lemon, Mustard, Nutmeg; Olive Oil. French; 
Olive Oil, Italian'and Spanish; Orange; Pepper, White, Black and Red; Pep¬ 
permint, Sage Leaves, Silicate of Soda (Egg Preserver), Turmeric, Vanilla, 
Wintergreen 

ESTABLISHED 1840 

TALBOT DYEWOOD AND CHEMICAL CO. 

38-44 MIDDLE STREET - - LOWELL, MASSACHUSETTS 


COMPLIMENTS OF 

GEORGE W. FOSTER 








Established 1870 

Patten 8c Company 

TEWKSBURY, MASSACHUSETTS 

Looking backward fifty-four years, we find very few green¬ 
houses. Florist stores in cities were seldom seen, a basement 
used jointly by several concerns being most popular. 

Flowers ordered one day would be called for the next. If a 
florist did not have what was required, it meant an all day trip 
by team or train, to the few greenhouses then in existence, to fill 
these orders. Flower designs for weddings and funerals were 
often made up on the train and delivered when possible. Bou¬ 
quets were fearfully and wonderfully made. A stick, often a 
broom handle, in the center served as a foundation. The flowers 
were short stemmed, wired on sticks, and then put in the bou¬ 
quet. When made this required both hands to hold it. The 
operation of “building” one of these works of art was a slow 
and tedious one. The flowers consisted of camellias, geraniums, 
heliotrope and other old fashioned flowers, which today would 
look rather common. An order for a wreath created great ex¬ 
citement at the greenhouses. These were made by tying the 
flowers on sticks, then bending the sticks. The greenhouses were 
very small and dark. 

Today, florists have in their seasons, carnations, roses, 
orchids, chrysanthemums, sweet peas, freesias, bulbs of every 
description, in fact, a list would comprise hundreds of distinct 
varieties of flowers and bedding plants. 

Flowers today are sent by express, parcel post, and are tele¬ 
graphed all over the world. 

Millions of dollars are today invested in our industry, that we 
may give pleasure to others. 

“These, these are arts pursued without a crime that leave 
no stain upon the wings of time.” 

“God made the flowers to beautify 
The earth, and cheer man’s careful mood, 

And he is happiest who has power 
To gather wisdom from a flower, 

And wake his heart in every hour 
To pleasant gratitude.” 

“SAY IT WITH FLOWERS” 




Compliments of 

FA1RGRIEVE & CO. 

Kate W. Horne 

Maude R. Plumstead 
Millinery and Gift Shop 

Small store—Small expense—Small prices 

Fifth Floor Central Block 
Lowell, Mass. 

Mrs. Ivah L. Noyes 

Hand Painted Greeting Cards 

Coal Coke 

Thorndike Coal Company 

PERRY D. THOMPSON, Treas. 
Successor to Wm. E. Livingston 
Co. 

95 Years of Service and Satis¬ 
faction 

COAL COKE 

D. C. DONALDSON 

Two Stores 

CAMERA & ART SHOP 

66 Merrimack St. 

GIFT SHOP 

232 Merrimack St. 

Lowell, Mass. 

Alice H. Smith 

ART NEEDLEWORK 

53 Central St. Central Block 

Lowell, Mass. 

Compliments of 

A. F. ANDERSON & SONS 

^^LOWELL. "mASS. 











A. G. Pollard Co. 

The Store For Thrifty People 

For more than Sixty-five years the original 
slogan of this establishment—‘‘The Largest 
Store—The Most Extensive Stocks—The 
LOWEST PRICES IN THE CITY.” 


Has Stood The Test 



Sections—Embracing Clothing for 
all, also House Furnishings and 
Fancy Groceries. 


Our Special Sales of Silks—Vel¬ 
vets— Rugs and Remnants are 
well known all over this section. 


And the Great Underpriced 
Basement is the most economical 
shopping place in New England. 


All mail orders intrusted to our mail order department will 
have prompt attention. 

Merrimack, Palmer & Middle Sts. 
LOWELL, MASS. 
















THE LADIES’ SPECIALTY 
SHOP 

Corsets, Gloves, Neckwear, 
Infants’ Wear, Hosiery 
Modart Corsets Specialty 

J. & L. Barter 

141 Merrimack St., Lowell, Mass. 

McCORD — FOR 

Drugs and Prescriptions 

3 Registered Druggists 

236 Merrimack St., Lowell, Mass. 
Opp. St. Anne’s Church 

EDWARD T. WILDER 

Insurance 

809 Sun Bldg., Lowell, Mass. 

Phones 

4361—Office 4136—House 

Compliments of 

ACME WELDING WORKS 

16-18 Perry St., Lowell, Mass. 
Phones 5142; 3175-W 

KIDDIEGRAPHS 
Wonder Pictures of Children 
Moderately Priced 

THE MARION STUDIO 

Fairburn Bldg., Lowell, Mass. 
Tel. 826 

HEAD & SHAW 

Milliners 

161 Central St., Lowell, Mass. 

DANIEL GAGE 

Lowell, Mass. 

Ice Wood Lumber 

TRADERS & MECHANICS 

INSURANCE COMPANY 

53 Central Street 

Lowell, Mass. 

When you wish a satisfactory 
job of grading and planting done, 
also any kind of trees, shrubs and 
ornamental Evergreens, it will 
pay you to call Phone 6670, 
McMANMON’S NURSERIES, 
and get stock at first cost. Fifty 
acres to select from. Expert 
advice cheerfully given. 

JOHN H. SEIFER 

Dealer in Watches, Clocks and 
Jewelry 

THE WATCH AND CLOCK 
SHOP 

Room 208 Bradley Bldg. 
Central St., Lowell, Mass. 

Tel. 3462 













Better Buy 
a 

iiiiiiiiiiiiiiiiiiiiiiiiiliiJiiiiiiiiiiiiiiliiiiliiiiiiiiiiiiiliii 

BUICK 


B. R. WILLIAMS 

ArtMir Olramtr auit 
ilarlile UlmortalH 

A 


Than Wish 
You Had 


Family work of all kinds 

f also 

Shirts—Collars 


131? Ml SI. 

LOWELL, MASS. 

Tel. 999 


DONOVAN 
HARNESS and AUTO 
SUPPLY CO. 


Manufacturers of 
and Dealers in 


Laundered at 

MIDDLESEX 
Steam Laundry 

LOWELL 

Tel. 930 

Why Not «Try Us?” 


Harness, Horse & Stable Goods 
Everything for the Auto 
Complete Stock of Shoe Findings 
Repairing of all kinds 

109 MARKET 

and 

66 PALMER STS. 







“A Safe Place To Trade” 


MACARTNEY'S 

72 MERRIMACK STREET 
LOWELL, MASS. 


DEPEND on the New, Enlarged 

Cherry & Webb Co. 

Store-for Style-Quality and Value 

“Always Something New 99 

20 Specialized Shops—Under One Roof 

The Women’s Coat Shop The Women’s Dress Shop The Hosiery Shop 
The Girls’ Coat Shops The Girls’ Dress Shop The Shoe Section 

The Blouse Shop The Skirt Shop The Millinery Shop 

The Sweater Shop The Leather Goods Shop The Fur Shops 

The Underwear Shop The Corset Shop The Basement Shop 

The Infants’ Shop The Suit Shop The Jewelry Shop 

The Stylish Stout Shops The Children’s Shop 








A WOMAN 

and a 

Glenwood 

Range 
Is a Baking 
Combination 
That Can’t Be 

BEATEN 

For Sale by Leading Stove and Furniture Dealers Everywhere 

Weir Stove Co., Taunton, Mass. Manufacturers of the Celebrated Glenwood 
Coal, Wood and Gas Ranges, Heating Stoves and Furnaces 


Gagnon Company' 

HOME OF THE GREATEST VALUES 

Merrimack Palmer Middle Streets 

LOWELL, MASSACHUSETTS 


TWO COMPLETE STORES FILLED WITH FRESH, SEASONABLE 

MERCHANDISE 

Women’s Wear Infants’ and Children’s Wear Shoes Jewelry- 
Leather and Toilet Goods Underwear Men’s and Boys’ Furnishings 


GAGNON’S BARGAIN ANNEX 

Everything in Ready-to-Wear Merchandise Sold at Least 25% Less 

Than Regular Prices 




























GEO. H. BACHELDER 

Dealer in 

Motorcycles and Bicycles 

CHILDREN’S VEHICLES 
Sundries and Supplies 

Lowell, Mass. 

MOOERS’ 

Plant and Flower Shoppe 

350 Stevens St. 

27 Chauncey Ave. 
Cut Flowers, Plants, Ferns, Etc. 
Bouquets and Floral Designs 

For All Occasions 
Telephone Connection 

The largest and best equipped 

Hairdressing Shop 

North of Boston 

YOUNG’S 

(Est. 1881) 

Wyman’s Exchange 

Lowell, Mass. 

AUSTIN F. CALLERY 

PLASTERER 

Cement and Stucco Worker 

Residence, 384 Wentworth Ave. 
Tel. 5519-M 

Compliments of 

FRED L. ROPER 

395 Woburn St., 

Lowell, Mass. 

Rose Grower Tel. Conn. 

CAPITAL COFFEE 

44c lb. 

Handed to you 100 per cent 

Fresh 

NICHOLS & CO., Inc. 

31 John St., Lowell. Mass. 

Compliments of 

P. J. ROUX 

Tewksbury 

FLOWERS OF QUALITY 

For Every Occasion 

WHITTET’S FLOWER SHOP 

293 Central St. Tel. 110 

Lowell, Mass. 

THE SPORTSMAN’S SHOP 

Lull & Hartford 

34 Prescott St., Lowell, Mass. 

M. MARKS CO. 

Tailors 

40 Central St., Lowell, Mass. 













SOLID AS A ROCK 

The Old Lowell National Bank was doing business in 
Lowell before the city was incorporated. 

It has passed through all the vicissitudes of wars, fires, 
business depressions, and has continued safe and sound. 

This bank is under the supervision of the United States 
Government. 

Interest in the Savings Department begins the first of 
each month. 


Old Lowell National Bank 

OLDEST BANK IN LOWELL 


Compliments of 

B. F. Keith & Co. 






J. A. McEVOY 

Optician 

EYES EXAMINED 
Optical Goods Glasses Repaired 
143 Merrimack St., Lowell, Mass. 
Telephone 1798 

Compliments of 

JOHN J. MOLONEY 

FLORIST 

20 Prescott St., Lowell, Mass. 

DICKERMAN & McQUADE 

Central at Market St. 

Lowell, Mass. 

“THE MEN’S STORE” 

A, B. LOOMER 

Choice Provisions 

Ballardvale, Mass. 

Phone 

P. KALAVRETINOS 

808 Rogers St., Lowell, Mass. 

Fruit and Produce 

SMITH BROS. 

TEWKSBURY 

ICE 

Box 129, R. F. D. No. 1, Lowell, 
TEWKSBURY 

A. C. FOWLER 

Painting, Papering, and 
Whitewashing 

174 Powel St., Lowell, Mass. 
Tel. 

Compliments of 

E. A. WILSON CO. 

Coal and Building Materials 

Lowell, Mass. 

Office, 152 Paige St.; Yards, 700 
Broadway, and 2 Tanner St. 

Insure Your House With 

WILLIAM D. BROWN 

Central Block, Lowell, Mass. 

LOWELL CO-OPERATIVE 
BANK 

Regular and Prior Series 
Shares Always on Sale. 

Ask for Booklet. 

53 Central St., Lowell, Mass. 













The Recipe 

Which Wins The Prize 


for the most desired of all things in life, 
namely: 


Health, Happiness and Prosperity 


is: 


Mix with a lot of hard work, well done, 
a reasonable amount of innocent recre¬ 
ation, seasoning with wise economy, and 
an account in this Friendly Bank. 


MERRIMACK RIVER SAVINGS BANK 

228 CENTRAL ST. LOWELL, MASS. 


HOOSIER 

KITCHEN CABINETS 

Save Miles of Steps 

Hoosier Special 

* 45 .°° 

The Robertson Co. 

82 PRESCOTT ST. 

































“Service and Quality 99 


Osterman Coal Co. 


coal 


ANTHRACITE 


BITUMINOUS 


New England (OTTO) Coke 
CEMENT BRICK Masons’ Supplies 


No order too Large for us to handle—No 
order too Small to receive prompt attention. 


Sizes —EGG STOVE NUT PEA BUCKWHEAT—Sizes 


Burn some Pea or Buckwheat with the 
larger sizes of anthracite and save money. 
Buckwheat is anthracite, only smaller 
„ —AND CHEAPER. 

Branch Office OFFICE and YARD 

98 Gorham Street Telephone 

Tel. 508 6644 










Success in Cooking 

depends a great deal upon the 
CORRECT COOKING UTENSILS. 

You will find just exactly what you 
need in our HOUSEWARES DEPT. 

BASEMENT 

The Bon Marche 

Dry Goods Company 
Lowell, Mass. 





F. G. MOREY H. F. JACOBS 

F. G. Morey & Co. 

Grain , Coal, Lime 
Cement , Fertilizers 

Hay, Straw and Grass-Seed 

BILLERICA, MASS. 

Telephone 36-2 

When your cooking is all done 

Sit down quietly before the 
“OPEN FIRE” 
and enjoy the luxury that comes 
with it. We have every equip¬ 
ment for the Fireplace. 
Andirons, Screens, Fire Sets 
Fenders, Wood Baskets 

Cape Cod Lighters 
Everything for the Fireplace 

THE 

THOMPSON HARDWARE 
COMPANY 

254 Merrimack Street 
LOWELL, MASS. 
Telephone 156-157 

BAKER & CO. 

The 

— 

Livingston Co. 

LowelV s 


Only Specialists in 


Woolen Fabrics 



Pure Cider Vinegar 

212 Merrimack Street 


LOWELL, MASS. 


UP one flight Phone 6503 

BILLERICA, MASS. 












“ RELIABILITY” 

Telephone Connection 

is the keynote 

GARDNER BROTHERS 

of our service 

Upholsterers 

ADAMS & CO. 

Furniture Repaired 


Gardner’s Auto Polish 

43-49 MARKET STREET 

Hair Mattresses Made Over 

LOWELL, MASS. 


Antique Furniture Repairing a 


Specialty 

FURNITURE DEALERS 

49 ROBBINS STREET 

SINCE 1842 

LOWELL, MASS. 

T. W. Johnson, President 

J. H. Johnson, Treasurer 

“In cooking 

H. T. Johnson, Secretary 

the best materials 

Thomas W. Johnson 

give the best results ” 

Company 

Turner Centre 

Contractors and Builders 

Dairy Products 

are always reliable 

487 Andover Street 
Lowell, Massachusetts 

Our truck gives weekly 


service in Tewksbury 

Members of Lowell Builders’ Exchange 


~ , / Office , 643 -W 

Telephones | jC esidence , 3625 

Tel. Lowell 1161 






Compliments of 


JOHN T. GALE 

HUjotesal? iFlnrtst 



Tewksbury - Mass. 






FOSTER GRAIN CO. 

Wholesale and 
Retail Millers 

LOWELL MASSACHUSETTS 

Telephone 701-702 


We WISH for the ladies of the Tewksbury 
Congregational Church the largest success in 
their endeavor to establish an organ in the 
church, and we wish to all the people of 
Tewksbury contentment and happiness. 

LAJOIE COAL COMPANY 110 Gorham Street 

Tel. 637 

1012 Gorham Street 
Tel. 2725 

LACO FILLING STATION 1048 Gorham Street 

Tel. 4784 





STEINWAY & SONS 

GLASS and PAINT for 

Steinert Jewett Woodbury Curtis 

All Purposes 

PIANOS 

— 


MIRRORS 

The DUO - ART 


Reproducing Piano 

Lowell Plate & Window 

PLAYER PIANOS 

Glass Co. 

Victrolas Victor Records 

Painting and Glazing a Specialty 

Radio Receiving Sets 

* 


236 Middlesex St, Lowell 

Jffl. Steinert & ^>onsi 


130 Merrimack St., Lowell 

Telephone 540 

JOHN A. RICHARDSON 

W. MELVIN ELLIS HAROLD C. PETTERSON 

DEALER IN 

ELLIS and PETTERSON 

LUMBER 

REAL ESTATE 


and 


INSURANCE 

_I j Main Street 

I alQ | Bennett Hall Station 

Automobile, Accident, Fire, Life 

Billerica, Mass. 

or any form of Insurance in the 


strongest companies doing busi¬ 
ness. We handle our own ad¬ 


justing, therefore we guarantee 

Steam and Electric Cars Pass the 

satisfaction. Real estate of all 

Premises 

descriptions promptly sold. 


174 Central Street, Lowell 

Telephone Billerica 94 

Telephone 6640 




















INDEX 


Page 

Beverages 155-157 

Chocolate, South American 157 
Cocktail, Fruit 157 

Cocktail, Raspberry 157 

Ginger Tea, iced 156 

Grape Juice 155 

Grape Juice, uncooked 156 

Lemon Orangeade 156 

Punch, Fruit 156 

Punch, Ginger 156 

Punch, Grape Juice 155 

Punch, Raspberry 156 

Raspberry Vinegar 157 


71, 75, 77, 


Bread 

About Bread 
Baking Powder 
Biscuit, baking powder 
Biscuit, bran 
Biscuit, butter scotch 
Biscuit, cheese drop 
Biscuit, Dixie 
Biscuit, heavenly 
Bread, brown 
Bread, corn 
Bread, date 
Bread, date and nut 
Bread, fried 
Bread, German 
Bread, Graham 
Bread, Grape-Nuts 
Bread, nut 71 

Bread oatmeal 
Bread, peanut butter 
Bread, prize 
Bread, raisin 
Bread, raisin and nut 
Bread, rye 

Bread, shredded wheat 

Bread, sticks 

Bread, Swedish coffee 

Bread, walnut 

Bread, white, 6 loaves 

Breakfast cake 

Buns, English Rock 

Buns, Hot Cross 

Corn cake, golden 

Corn cake, spider 

Dumplings 

Griddle Cakes 

Johnny Cake 

Johnny Cake, Neverfail 

Johnny Cake, Rhode Island 

Muffins 

Muffins, berry 

Muffins, corn 

Muffins, Corn Flake 

Muffins, plain 

Muffins, squash 

Pop Overs 


68 - 


82 

68 

77 
74 

69 
80 

78 
81 

79 

78 

73 

79 
77 

70 

80 
77 

71 

73, 75, 78 

74 

75 
81 

69 
74 

70-72 

70 


81 

80 

72 

68 

82 

74 

70 

72 
80 
82 

79 
78 
78 
77 
77 

71 

73 

80 

72 
69 

74 


Page 

Prepared Four for Gems 73 

Rolls, Parker House 73 

Rolls, sea foam 81 

Rye Drop Cakes 69 

Sandwich Fillings 76, SO 

Sally Lunn 70 

Scones 72 

Scones, Scotch 79 

Time Table for Baking 82 

Toast 75 


Cake 83-102 

Apple Sauce 93 

Blueberry 101 

Chocolate 86, 98 

Chocolate, economical 91 

Chocolate, Mocha 90 

Chocolate, one-egg, best 100 

Cocoanut 83, 91, 98 

Cream Cakes 100 

Cushion 84 

Dark 97 

Date 90, 100 

Devil’s Food 98 

Economy 84 

Eggless 85 

Egyptian Nugget 87 

English Fruit Loaf 93 

English Spice 95 

English Tea 99 

Filling, Lemon 98 

Frosting, Chocolate 88 

Fruit S3. 97 

Fruit, dark 101 

Fruit, without Eggs 88 

Fudge 85 

Fudge, Wellesley 85 

Ginger Cup Cakes, old fashioned 

89 

Golden Cream 101 

Ice Cream 87 

Lancashire Tea 102 

Layer 92, 93, 99 

Layer, Orange 94 

Layer, with Raisin Filling 92 
Lazy 83 

Lightning 88 

Mock Angel 101 

Number 89 

Nut 96 

Nut, Chocolate 96 

Nut, Fruit 98 

Nut, Inexpensive 91 

Nut, My Own 95 

Orange 97 

Park Street or Soda Sponge 95 
Pineapple 95 

Ribbon 86 

Rochester Jelly 94 

Rocks 89 


Roll Jelly 
Royal Loaf 
Scripture 
Sea Foam 
Silver 
Spice 

Spice, eggless 
Sponge 

Sponge, cream 
Sponge, hot water 
Sponge, ice water 
Sponge, orange 
Sunshine 


Page 

83 

84 

100 

85 
97 

100 
88 
85, 99 
92 
89 
89 
91 
88 


Walnut 

96 

W r alnut, Chocolate 

94 

Watermelon 

99 

Wedding 

90, 92 

Wedding, Aunt Etta’s 

96 

Wellesley Loaf 

87 

Worth While 

84 

Canning and Preserving 


141-149 

About Canning 

141, 142 

Asparagus 

142 

Bar-le-duc 

149 

Conserve, Apple and Plum 


147-149 

Conserve, Cranberry 

14S 

Conserve, Currant and Orange 


148 

Conserve, Pineapple and Straw- 

berry 

148 

Conserve, Plum 

147, 148 

Conserve, Rhubarb 

147 

Greens 

143 

Jam, Rhubarb 

149 

Jam, Strawberry and 

Pine- 

apple 

149 

Jelly, Apple 

144 

Jelly, Choke Cherry 

145 

Jelly, Cranberry 

145 

Jelly, Grapes 

144 

Jelly, Grape, green 

144 

Jelly, Mint 

145 

Jelly, Three Fruit 

145 

Marmalade, Apricot 

146 

Marmalade, Lime 

147 

Marmalade, Orange 

146 

Marmalade, Orange and Grape- 

fruit 

147 

Marmalade, Orange and Pine- 

apple 

146 

Marmalade, Peach 

146 

Marmalade, Tomato 

146 

Peaches 

143 

Pear Chips 

149 

Poultry and Game 

143 

Preserves, Plum 

149 

Wax Beans 

143 


The Home-Maker s Cookbook 


Page 

Confectionery 150-155 

Candied Peel # 152 

Caramels, Vanilla 153 

Chocolate Drops 151 

Dates, stuffed 154 

Fig Candy 154 

Fondant, unflavored 150 

Fudge 152 

Fudge, Chocolate 151 

Fudge, Divinity 153 

Fudge, Fig 155 

Fudge, Maple Date 154 

Fudge, Nut 151 

Fudge, Peanut Butter 154 

Grapefruit Rind, to preserve 152 
Mints, After Dinner 150 

Peanut Brittle 154 

Penuchi 153 

Peppermints 152 

Puffed Rice Crisp 152 

Toffee 153 


Chairmen of Departments 6 


Cookies and Doughnuts 


Bran 

125-133 

125 

Brownies 

125 

Brown Sugar 

125 

Cocoanut Cakes 

128 

Coffee 

129 

Cream Cakes 

129 

Date Bars 

127 

Doughnuts 

130, 131 

Doughnuts, raised 

131 

Doughnuts, twisted 

131 

Drop Cakes 

133 

Farmer’s 

126 

Filled 

128 

Ginger 

133 

Gingerbread 

132 

Gingerbread, best ever 

133 

Gingerbread, camp 

132 

Gingerbread, chocolate 

132 

Gingerbread, delicious 

131 

Gingerbread,soft 

132 

Gingerbread, sugar 

132 

Hermits 

126, 129 

Jumbles 

129 

Lemon 

125 

Macaroons, Corn Flake 

128 

Marguerites 

128 

Martha Ann 

127 

Molasses 

127 

Molasses Ginger 

127 

Molasses, Soft 

126 

Oatmeal 

128 

Scottish Fancies 

125 

Snaps, Coffee 

126 

Spice 

130 

Sugar 

127 

Wafers, Black Walnut 

129 

Wafers, Vanilla 

126 

Eggs 

170 

Egg Omelet 

170 

Eggs, au gratin 

170 

Eggs, scalloped 

170 

Eggs, stuffed 

170 



Page 

Omelet 

170 

Entrees 

53-59 

Cheese Custard 

58 

Cheese Rarebit, snappy 

58 

Cheese Souffle 

57 

Chicken Puff 

53 

Chicken Wiggle 

55, 56 

Corn, a la Touraine 

55 

Corn Fritters 

55 

Corn Oysters 

56 

English Monkey 

56 

Fritters, Corn 

55 

Fritters, Pineapple 

53 

Halibut, moulded 

53 

Hamburg with Olives 

54 

Ham Rabbit 

56 

Macaroni with Meat 

54 

Meat, escalloped 

56 

Onions, escalloped 

58 

Oysters, Creamed on Potato 

Mound 

59 

Peppers, stuffed 

55 

Peppers, stuffed green 

56 

Potato Cake, German 

57 

Red Devil 

54 

Rice and Cheese 

58 

Rice Croquettes 

57 

Rice, Waldorf Astoria 

57 

Souffle, cheese 

57 

Souffle, meat 

54 

Souffle, Tomato and Macaroni 53 

Supper Dish 

54 

Supper Dish, cold night 

58 

Supper Dish, good 

56 

Tomato Cakes 

57 

Woodcock, Scotch 

54 

Fish 

18-29 

Clams, fried 

29 

Clams, stifled 

29 

Cod, escalloped 

22 

Codfish Mound 

21 

Finnan Haddie 

19 

Finnan Haddie creamed 

19 

Fish, a la Bechamel 

24 

Fish, a la creme 

27 

Fish Cakes 

20 

Fish Chowder 

20 

Fish Chowder, Down East 

20 

Fish, scalloped 

21 

F'ish, to bake 

18 

Fish, to boil 

18 

Fish, to fry 

19 

Fish, Turban 

20 

Fish, Turbot 

21 

Haddock, baked stuffed 

19 

Halibut, baked 

22, 23 

Halibut, Hollenden 

22 

Halibut, Loaf 

23 

Halibut, moulded 

26 

Halibut, Swedish 

22 

Lobster, deviled 

27 

Lobster, hot creamed 

28 

Lobster Newburg 

27 

Oysters, escalloped 

28 

Oysters, stewed 

28 

Salmon Box 

25 

Salmon, canned, baked 

25 

Salmon Loaf 

24 



Page 

Salmon Row 

25 

Salmon Souffle 

25 

Salmon, to boil 

26 

Scallops, fried 

26 

Shrimp Comport 

23 

Shrimp, luncheon 

24 

Smelts, fried 

27 

Sauce, Almond 

27 

Sauce, Drawn Butter 

26 

Sauce, for Lobster 

28 

Sauce, White Egg 

26 

Time Table for Cooking 

IS 

Tuna Fish, gelatine 

23 

Foreword 

7 

Frozen Dainties 

157-161 

Banana Dainty 

160 

Chocolate Syrup 

161 

Cream, Peanut Brittle 

160 

Cream, Pineapple 159 

Cream, Pineapple and Marsh- 

mallow 

161 

Frappe, Cranberry 

159 

FYappe, Orange 

158 

Ice Cream, Coffee 

160 

Ice Cream, Maple 

159 

Maple Mould 

157 

Maple Parfait 

160 

Mousse, Coffee 

161 

Mousse, Maple 

161 

Mousse, Pineapple 

159 

Orange Delicious 

160 

Peaches, frozen 

160 

Peach Snow 

159 

Sherbet, Banana 

158 

Sherbet, Lemon 

15S 

Sherbet, Milk 

158 

Sherbet, Pineapple 

158 

Syrup, Chocolate 

161 

Water Ice, Tutti Frutti 

158 

Invalid Cookery 

162-164 

Beef Tea 

163 

Blanc Mange 

164 

Broth, Chicken 

164 

Broth, Clam 

163 

Broth, Lamb 

163 

Coffee. Crust 

162 

Custard, boiled 

164 

Custard, cup 

164 

Gruel, Arrowroot 

162 

Gruel, Indian 

162 

Gruel, Oatmeal 

162 

Milk Shake, Egg 

164 

Soup, Clam 

163 

Toast 

162 

Toast, Milk sauce for 

162 

Toast, pink 

162 

Meats and Poultry 

30-44 

About Meats 

30 

Bacon 

41 

Beef, corned 

34 

Beef, Loaf 33, 37, 39 

Beef, Meat Loaf 

37 

Beef, roast 

33 

Beef Stew 

32 

Chicken, a la casserole 

44 


The Home-Maker s Cookbook 


Page 

Chicken, Baltimore 42 

Chicken, boned 44 

Chicken, brown fricassee 42 

Chicken Croquettes 43 

Chicken, nice way to cook 42 

Chicken, pie 43 

Chicken, roast, giblet gravy 42 
Chicken Salad 44 

Chop Suey, American 32, 38 

Chop Suey, Chinese 36 

Dinner, boiled 34 

Flank Steak, braised 36 

Goose, roast 43 

Goulash, Hungarian 32 

Goulash, with Peppers 34 

Ham, baked sliced 40 

Ham Balls 36 

Ham, delicate 3S 

Ham, deviled 32 

Ha m, en casserole 41 

Ham, smothered 39 

Ham, spiced baked 34 

Ham, to boil 33 

Ham, to flavor when boiling 38 
Hamburg en casserole 40 

Lazy Roast 36 

Meat, escalloped 37 

Meat Roll 32 

Meat, potted 40 

Pig, roast 41 

Pork Chops, baked 36 

Pot Roast 33, 38 

Poultry Dressing 42 

Russian Casserole 39 

Salt Pork, fried 35 

Scrapple, Philadelphia 32 

Spare Ribs, baked 39 

Stew 37 

Stew, beef 32 

Stew, Brunswick 34 

Stew, California Settlers’ 40 

Stew, Hunter’s 35 

Stew, lamb 38 

Time Table for Meats 31 

Toad in the Hole 39 

To Serve with Meats 41 

Tripe, fried 37 

Veal, breaded 37 

Veal Loaf 31, 35, 40 

Veal, potted shank 33 

Yorkshire Pudding 38 

Our Advertisers, To 179 

Pickles 134-140 

Beet 136 

Beet Relish 137 

Carrots 137 

Catsup, Cucumber 138 

Catsup, Grape 138 

Catsup, Currant 138 

Chilli Sauce 136 

Chutney,cooked 136 

Chutney, Rhubarb 140 

Chutney, uncooked 136 

Corn Relish 139 

Cucumber Relish 134 

Cucumber, ripe 137 

Cucumber Sauce 139 

Cucumbers 134 



Page 

Dutch Salad 

139 

Ketchup, Tomato 

138 

Mustard 

135 

Pears, sweet pickled 

137 

Pepper, Relish 

135 

Pottsfield 

134, 135 

Tomato, green, chopped 

134 

Tomato Ketchup 

138 

Tomato Relish 

135 

Tomato, ripe 

135 

Watermelon Rind 

137 

Pies 

103-112 

Apnle 

111 

Bakewell 

108 

Brambles 

111 

Boston Cream 

104 

Butter Scotch 

106 , no 

Cherry Pie Filling 

111 

Chocolate Cream 

104, 112 

Coeoanut Tarts 

111 

Cranberry 

107 

Cranberry and Raisin 

107 

Cream Pie Shells 

105 

Custard, Bakers’ 

106 

Custard, Date 

104 

Fudge 

108 

Lemon 

103, 105 

Lemon, Cream 

110 

Lemon, Sponge 

104 

Mince Meat 

107, 109 

Mince Meat, Tomato 

106, 111 

Mock Cherry 

107 

Mock Mince Meat 

110 

Paste, plain 

103 

Pastry 

103 

Pineapple 105, 

106, 108 

Pumpkin 

108 

Raisin 

111 

Rhubarb 

105 

Rhubarfi meringue 

110 

Sour Milk 

109 

Squash 

no 

Suggestions 

109 

Tarts 

106 

Tarts, Coeoanut 

111 

Walnut Cream 

110 

Washington 

103 

Washington, or Cream 

107 

Proportions 

9 

Puddings and Desserts 


113-124 

Apple Dumplings 

113 

Appleine 

113 

Apple, Mackintosh, to a 

113 

Apple Snow 

113 

Apple, steamed 

114 

Apples, stuffed 

113 

Banana 

115 

Bavarian Cream 

121 

Bread 

115 

Caramel 

117 

Carrot 

119 

Chocolate 

123 

Chocolate Coeoanut 

122 

Chocolate Rice 

117 

Chocolate, steamed 

122 


Page 

Coffee Custard 118 

Cottage 115 

Cranberry 118 

Date and Nut 122 

Date and Rice 115 

English 114 

English Suet 116 

Fig 123 

Fig and Nut 120 

Fruit Dessert 116 

Fruit Puffs, Ma’s 115 

Frying Pan 121 

Fuller 117 

Grape-Nut 124 

High Church 118 

Indian, Vegetable 117 

Indian, Tapioca 123 

K n iekerbocker 120 

Lemon Whip 116 

Macaroon 117 

Marshmallow Cream 121, 123 
Orange 124 

Peach 114 

Penuchi 118 

Pineapple and Rice 114 

Pineapple Sponge 116 

Pineapple Whip 118 

Pompadour 121 

Pork 122 

Prune 119 

Prune Ambush 119 

Queen’s 120 

Raisin Puffs 119 

Raspberry Whip 118 

Shredded Wheat 123 

Snow 121 

Strawberry Short Cake 119 

Tapioca, Indian 123 

Thanksgiving 116 


Recipe for A Happy Life. A 

II 

Rules by Gentlemen 165-169 


Biscuit, Cream of Tartar 165 

Butter Scotch 168 

Cake, Coeoanut 168 

Cake, perfect Chocolate 168 

Cheese Paste 166 

Chowder, Clam 165 

Coeoanut Pyramids 166 

Cough Medicine 169 

Cracker Dressing for Turkey 
or Chicken 167 

Dessert, 24-hour 166 

Drop Cakes 165 

Fudge, Chocolate 168 

Ice Cream, Grape-Nut 169 

Ice Cream, vanilla 169 

’Lasses Candy 168 

Luncheon Dish, Creole 166 

Macaroons 169 

Muffins, Minister’s 166 

Onion Gravy 167 

Oysters or Scallops, fried 165 

Oyster Stew 165 

Paccalilli, My Mother’s 167 

Salad, Fig 167 

Sandwich, Western 167 


The Home-Maker s Cookbook 


Page 

Sardine, a la Toast 166 

Short Bread, Scotch 167 

Salads 60-67 

Biscuit Cheese 62 

Butterfly 61 

Cheese and Pepper 62 

Combinations 64 

Crackers, puffed 64 

Cranberry 60 

Dressing 65, 66 67 

Dressing, Aunt Mary’s 65 

Dressing, boiled 67 

Dressing, French Fruit 66 

Dressing, Fruit 65 

Dressing, Golden 66 

Dressing, Thousand Island 66 
Dressing, without oil 66 

Egg and Green Pepper 60 

Fruit 62, 63, 67 

Fruit, frozen 62 

Ginger Ale 64 

Grape fruit 61 

Grape-Nuts 60 

Mayonnaise 66 

Mayonnaise, easy 67 

Moulded Fruit 61 

Orange and Cherry 60 

Perfection 61 

Salmon 63, 64 

Sole 63 

Tomato Jelly 60, 63 

Sauces 45-46 

Cheese, for Fish 46 

Curry, for Lamb or Eggs 46 


Page 

Drawn Butter 45 

Egg, for baked or boiled Fish 46 

Horseradish 45 

Mint 46 

Raisin 46 

Shrimp, for Fish 46 

Tart are 46 

Tomato 45 

White 45 

White Cream 45 

Soups 13-17 

Bean Porridge, old fashioned 13 

Bisque, Clam 16 

Bisque, Salt Fish 15 

Cauliflower Cream 17 

Celery 13 

Celery, Cream of 13 

Chowder, Fish 16 

Chowder, Parsnip 15 

Corn 15 

Old Stand-By, My Mother’s 16 

Potato 13 

Scotch Broth 15 

Split Pea 14 

Squash 15 

Tomato, Canned 16 

Tomato, Cream of 17 

Tomato, for Canning 14 

Tomato, quick 14 

Useful Rules for Baking 10 

Vegetables 47-52 

About Vegetables 47 

Bananas, baked 4S 


Beans, baked 

Page 

4S 

Beet Greens 

4S 

Beets with Lemon Butter 

48 

Cabbage, boiled 

51 

Cabbage, scalloped 

49 

Carrots, chopped 

51 

Carrots, creamed 

48 

Corn, scalloped 

51 

Cucumbers, stewed 

51 

Egg Plant, fried 

50 

New Wrinkle 

48 

Parsnip Stew 

52 

Peppers, baked 

49 

Peppers, backed fillings 

49 

Potato Cakes 

48 

Potatoes, baked 

50 

Potatoes, baked with Cheese 

51 

Potatoes, mashed 

48 

Potatoes, O’Brien 

Potatoes, scalloped 

52 

49 

Something New 

52 

Spinach 

50 

Squash, creamed 

49 

Squash, summer 

50 

String Beans 

Time Table for Cooking 

50 

47 

Tomatoes, stuffed 

52 

Turnip and Onion 

51 

Turnips 

49 

Weights and Measures, 

Table of 

8 

Well Balanced Meals 

10 






- 































* 












* 




































































‘ 




* 























i 















- 




















s. 




















I 







\ 

‘ 














«v 


* 




n 


4 

/ 


A 


I 











/ 


% 


V 


LIBRARY OF CONGRESS 

















